Steamed Egg Custard with Pork, Tofu and Scallions 豬肉豆腐蒸水蛋


Ok, the picture looks ugly as hell, but don’t be scared away by that, because this dish tastes “nothing like it looks” (quoting Jas.) It is light and very fresh, and would be good for people who are sick and have to have blander foods. It is also good for people who can’t chew properly, because it is soft too. My grandmother makes steamed eggs often, and I somehow forgot that she doesn’t remove the egg from the steaming bowl. The steamed eggs are too soft to hold its shape outside the steaming bowl. This goes to show how deliciously soft it is!


  • 1/4 lb ground pork
  • 1/2 block soft tofu, mashed
  • 3 stalks scallions, chopped
  • 2 eggs
  • 4 half-shells of water (usually the ration of water to egg should be 1.5:1, but with the added pork and tofu, we have to make the custard less soft so that the pork will not all sink to the bottom)
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil


In a mixing bowl, mix all the ingredients together, then transfer into the steaming bowl.

Cover the steaming bowl with microwavable plastic wrap, or simply cover with an overturned plate.


Steam over low heat for about 30 minutes (my egg mixture was about 1 inch thick, so the time it takes it depends on how thick your egg mixture is.)

Serve in the steaming bowl when cooked. (Do not try to flip the egg out of the steaming bowl like I tried!)


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