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Hong Kong Steamed Egg Custard with Pork
A comforting and deceptively simple dish, this steamed egg custard is silky smooth and savory, topped with flavorful seasoned ground pork. It's a popular home-style dish in Hong Kong, often served as a light meal or side dish.
🧂 Ingredienti
- 4 Large eggs
- 2 cups Water or chicken broth
- 0.5 tsp Salt
- 8 oz (about 225g) Ground pork
- 2 tsp Oyster sauce
- 2 tsp Soy sauce
- 1 tsp Sesame oil
- 0.5 tsp Sugar
- 0.25 tsp Ground black pepper
- 1 tbsp Neutral cooking oil (e.g., canola, vegetable)
- 2 minced Garlic cloves
- 1 chopped, plus more for garnish Green onion
- 1 optional, for thickening pork sauce Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water)
👨🍳 Istruzioni
- 1
Prepare the pork topping: In a bowl, combine the ground pork with oyster sauce, soy sauce, sesame oil, sugar, salt, and pepper. Mix well and set aside to marinate for at least 10 minutes.
💡 Consigli Professionali: Marinating the pork enhances its flavor. - 2
Make the egg custard: In a separate bowl, whisk the eggs, water or chicken broth, and salt until just combined. Do not over-whisk, as this can create too many bubbles. Strain the mixture through a fine-mesh sieve into a heat-safe shallow bowl or individual ramekins. This step is crucial for a silky smooth texture.
💡 Consigli Professionali: Straining removes any lumps or bubbles, ensuring a perfectly smooth custard. - 3
Cover the bowl(s) with foil or a heatproof plate to prevent condensation from dripping into the custard. Set up your steamer by bringing about 1-2 inches of water to a boil in a large pot or wok. Place the bowl(s) on a steaming rack, ensuring the water does not touch the bottom of the bowl.
💡 Consigli Professionali: Covering the custard prevents water droplets from creating an uneven surface. - 4
Steam the egg custard over medium-low heat for 15-20 minutes, or until the custard is just set (it should jiggle slightly but not be liquid). While the custard is steaming, cook the pork topping.
💡 Consigli Professionali: Gentle, consistent heat is key to a smooth custard. - 5
Cook the pork topping: Heat the cooking oil in a skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant (about 30 seconds). Add the marinated pork and cook, breaking it up with a spoon, until browned and cooked through. Add the chopped green onion and stir for another minute.
💡 Consigli Professionali: Ensure the pork is fully cooked before proceeding. - 6
If you want a slightly saucier topping, you can add the cornstarch slurry to the cooked pork and stir until the sauce thickens. Remove from heat.
💡 Consigli Professionali: The cornstarch slurry is optional; adjust the amount to your desired sauce consistency. - 7
Once the egg custard is set, carefully remove it from the steamer. Spoon the cooked pork topping over the steamed egg custard. Garnish with extra chopped green onions and serve immediately.
💡 Consigli Professionali: This dish is best served warm.
💡 Consigli Professionali
- ✓The ratio of egg to liquid is important for texture. A common ratio is 1 part egg to 2 parts liquid.
- ✓If you don't have chicken broth, water works perfectly fine.
- ✓For a richer flavor, you can use a combination of water and broth.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add finely chopped shiitake mushrooms or asparagus to the pork mixture for added texture and flavor.
- For a spicier kick, add a pinch of red pepper flakes to the pork mixture.
- Top with a drizzle of chili oil or soy sauce before serving.