Steam Eggs With Minced Meat

Ingredients

• 3eggs
• 250 mlwarm milk
• 1/2 tspchicken powder
• 1/4 tspsalt
• 300 gminced beef or chicken
• 1 tspminced ginger
• 3garlic cloves, minced
• 6 smallshallots, minced
• 1 tbspneutral oil
• 1 tbspsesame oil
• 2 tbsp, plus more for garnishchopped spring onions
• 1 tbspsoybean paste
• 1/2 tspwhite pepper
• 1 tbspoyster sauce
• 1 1/2 tbspchilli oil
• 1 tbspsoy sauce
• 1 tbspcornflour
• 1 tbspsugar
• 250 mlchicken stock or water

Instructions

1. 1

   Mix the eggs

   Gently whisk the eggs with chopsticks. Add the warm milk, salt and chicken powder, then mix until combined.

2. 2

   Prepare the bowl

   Sieve the egg mixture into a shallow bowl. Remove any bubbles or foam from the surface, then cover the bowl with foil or cling film.

3. 3

   Steam the eggs

   Steam over medium heat for 15 minutes, opening the lid every 5 minutes to release the steam. Take the bowl off the heat and set it aside.

4. 4

   Fry the aromatics

   Heat the neutral oil in a pan. Stir-fry the garlic, ginger and shallots until fragrant.

5. 5

   Brown the meat

   Add the minced meat and stir-fry until browned.

6. 6

   Add the sauce

   Add the mixed seasoning sauce and stir until everything is well combined.

7. 7

   Finish the topping

   Take the pan off the heat, then drizzle in the sesame oil and add the spring onions.

8. 8

   Assemble and serve

   Spoon the minced meat over the steamed eggs. Garnish with more spring onions and serve with rice.

What are steamed eggs with minced meat?

Steamed eggs are a soft, savoury custard found in several East and Southeast Asian home-cooking traditions. This version pairs a simple egg-and-milk base with a boldly seasoned minced-meat topping.

The contrast is what makes the dish work: the eggs are mild and tender, while the meat brings savoury, spicy and aromatic flavours. Serve it as a rice accompaniment or as the centrepiece of a simple meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 25g protein, 17g carbs, 25g fat.

The eggs, milk and minced meat provide most of the protein, while the milk and meat also contribute much of the fat. The milk, sugar and cornflour supply some carbohydrates; serve with a measured portion of rice and add vegetables to make the plate more balanced.

Choosing the meat and aromatics

Beef or chicken: Either works in the topping; choose whichever you prefer, and cook it until browned before adding the sauce.

Aromatics: Ginger, garlic and shallots are fried first to bring out their fragrance. Keep them moving in the pan so they do not catch while the meat is prepared.

Making a smooth egg base

Gentle mixing: Whisk the eggs with chopsticks without beating in lots of air, then combine them with the warm milk and seasonings.

Sifting: Straining the mixture removes small lumps, while clearing away surface bubbles helps the custard steam more evenly.

Steaming without a rubbery texture

Steady heat: Steam over medium heat for the stated 15 minutes rather than turning the heat up high. The recipe calls for opening the lid every 5 minutes to release steam.

Doneness: The eggs should be set enough to support the topping while remaining soft. If the centre is still very liquid, continue steaming briefly and check again.

Balancing the seasoning sauce

Premixing: Combine the soybean paste, white pepper, oyster sauce, chilli oil, soy sauce, cornflour, sugar and stock or water before adding it to the pan. This helps distribute the seasonings through the meat.

Consistency: Stir the sauce through the browned meat until evenly combined. The cornflour helps give the topping body, so keep stirring as it cooks.

Serving the dish

Rice: Steamed rice makes a straightforward partner for the savoury topping and its sauce.

Fresh finish: Add the extra spring onions just before serving for a fresh contrast to the rich meat and tender eggs.

Recipe notes & tips

• Use a shallow heatproof bowl so the egg mixture steams in a relatively even layer.
• Sieve the egg mixture slowly to avoid creating extra foam.
• Cover the bowl securely with foil or cling film before steaming.
• Mix the sauce ingredients together before you start frying the aromatics.
• Garnish with the extra spring onions just before serving.

Variations

• Milder topping: Reduce the chilli oil to suit your preference.
• Beef version: Use minced beef for a fuller-flavoured topping.
• Chicken version: Choose minced chicken for a different, usually leaner topping.
• Water instead of stock: Use water in the sauce when you do not have chicken stock.
• Extra vegetables: Serve with steamed greens alongside the rice.

Common mistakes to avoid

• Overbeating the eggs: Too much air can leave bubbles in the custard; whisk gently.
• Skipping the sieve: Straining helps remove lumps and gives the mixture a smoother texture.
• Steaming over high heat: The eggs can turn firm and uneven; use medium heat as directed.
• Leaving bubbles on top: Clear away the foam before covering the bowl.
• Adding the sauce before browning the meat: Brown the mince first so it develops colour before the sauce goes in.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently in a covered dish until hot throughout; the eggs may become firmer after chilling and reheating.

Frequently asked questions