Recipe: Chinese Steamed Eggs

Eggs are staple in my pantry and in most households I know. It is one of the easiest and convenient ingredient to reach out when one needs to whip something to eat in no time. This is one of the childhood dishes I remember. My mom’s version has more ground pork in it. I cut down more than half the meat she adds in this recipe and I added sauce because I don’t season the egg in this recipe. 

Asian cultures have different versions of this dish. It’s Chawan Mushi for the Japanese, Gyeran Jim for the Koreans and Cha Trung Hap for the Vietnamese. 

This recipe one is good for 4 persons. You may cut the amount in half if you need a smaller potion. 

Chinese Steamed Eggs

Egg custard:

• 200 grams ground pork or Crumbled Chinese sausage (casing removed)
• 6 whole eggs
• 1 cup water
• 1 cup fresh milk
• 1 stalk green onions sliced, leaves only 

Sauce:

• Remaining lower white part, sliced thinly
• 1 tsp oil
• 2-3 tsp soy sauce
• 1 tsp cooking wine
• 1 tsp sesame oil
• Wansoy or cilantro for garnish

1. In a pan, brown 200 grams ground pork (seasoned with 1-2 tsp soy sauce) or Crumbled Chinese sausage (casing removed). Drain oil and divide into 2 bowls that will each fit 500ml of liquid. 
2. Beat eggs then add water and milk. Strain in a sieve to make the egg texture smoother. Pour mixture into the two bowls and sprinkle green onions on top. Cover with aluminum foil. 
3. Heat water in the steamer and place bowls once it starts to boil. Lower heat to a low simmer and steam for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean. 
4. For the sauce, heat a little oil in a small pan and lightly brown the whites of the green onion. Pour in the wine and be careful as it might cause the sauce to flambé. If to does, turn down heat and wait for it to burn off the alcohol. Turn off heat once it starts to boil and add the sesame oil last. 
5. Pour sauce over the cooked eggs. Sprinkle with wansoy or cilantro. Serve hot.