Steam Egg With Minced Meat

By: Stacy Willfred

In a bowl, crack the 3 eggs and beat them gently. Add 300 ml water and 3/4 teaspoon salt, then mix well until smooth.
Strain the egg mixture through a fine sieve into a heatproof bowl to remove any bubbles and ensure a smooth texture.
Bring water to a boil in a steamer. Place the bowl with the egg mixture into the steamer and cover with a lid. Steam on medium heat for 12-15 minutes, or until the eggs are just set (the surface should be slightly firm, but the texture should be soft).
While the egg is steaming >> In a small bowl, mix 1/2 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1 tablespoon Shaoxing wine, 2 tablespoons (30 ml) water, 1/2 teaspoon cornstarch, and a pinch of sugar to create the marinade for the minced meat. Heat 3-4 tablespoons neutral cooking oil in a pan over medium heat.Add the minced garlic and sauté for 1 minute until fragrant.
Add the 100 grams of minced pork to the pan and cook until browned and cooked through, breaking it apart with a spatula as it cooks. Once the pork is cooked, pour the marinade over the minced pork and stir to coat. Cook for an additional 2-3 minutes until the sauce thickens and the pork is well seasoned.
Once the steamed egg is done, remove it from the steamer. Spoon the cooked minced pork mixture on top of the steamed egg.
Serve immediately while warm. You can garnish with a bit of chopped spring onion or cilantro if desired.