Steamed Egg with Barbecued Meat (Pork) /Cha Shao叉烧

Author: Amy Chen · Joined: 11 Apr Posts: 44

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Steamed Egg with Barbecued Meat (Pork) 叉烧蒸蛋

Ingredients
3 eggs
150g barbecued meat ("cha shao 叉烧" or barbecued pork may be purchased at Chinese specialty outlets in Chinatown)
1 stalk spring onion (scallion)
¼ tsp salt
¼ tsp sugar
½ tsp soy sauce
a dash of white pepper
water- equivalent to the amount of the beaten eggs (i.e. 1 bowl of water to 1 bowl of egg

Preparation
1. Cut the barbecued meat into small cubes.
2. Chop the spring onion.
3. Beat the eggs for a while, then add the seasonings and water and continue beating till well mixed but not too frothy.
4. Skim the froth or strain the egg into a steaming dish.
5. When water boils in pan, turn heat to low and place the dish in to steam for 8 minutes or until cooked but not overcooked.*
6. Sprinkle with chopped spring onion. Serve hot.

*Note:
Never steam egg on high heat, always on low, and check once or twice to avoid overcooking.
One way to test if it is cooked is to prick the center with a skewer or fork - if raw egg still oozes out, then it is not ready yet. Steamed egg is overcooked when it puffs up when you remove the pan cover; the egg will then look rough and not have a silky, smooth texture.

Last edited by Amy Chen on 15 Feb; edited 1 time in total

Author: Kitchen Learner · Joined: 01 Dec Posts: 2

First of all, thx for the recipe. Trying new recipes such as this one allow me to give my family some variety. Smile

And it's simple to prepare.
I managed to achieve that "silky, smooth texture" that you mentioned. Thx for the tip !