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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mince garlic and finely chop spring onions.
Crack eggs into a bowl and add warm water in a 1 to 1.5 ratio. Whisk gently, then strain into a steaming bowl.
Scoop off bubbles with a spoon and pop smaller ones using the back of the spoon for a smooth texture.
Bring water to a boil, place the bowl into the steamer, cover, and steam on medium heat for 10 minutes. Let residual steam finish cooking if slightly under.
Fry minced pork on medium heat until browned. Add garlic and spring onions, cooking for a few minutes.
Stir in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and white pepper. Add cornstarch slurry and simmer until thickened.
Spoon the mince over the jiggly egg.
Serve with rice, extra spring onions, and chili oil if desired.
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Timing is crucial. If undercooked, the eggs will be watery; if overcooked, they will become wrinkly.
For extra protein, use bone broth as the base.
How do I ensure the eggs are silky smooth?
Scoop off bubbles and pop smaller ones before steaming to achieve a smooth texture.
What should I do if the eggs are undercooked?
Turn off the heat and let the residual steam finish cooking the eggs.
Can I use a different type of meat?
Yes, you can substitute minced pork with other minced meats like chicken or beef.
How can I add more flavor to the dish?
Consider adding more soy sauce or a dash of sesame oil for extra flavor.
Is there a vegetarian version of this dish?
You can replace minced meat with mushrooms or tofu for a vegetarian version.
