Three Coloured Steamed Egg. 蒸水蛋

(Serves 4)

150 g minced pork
1/2 tsp vegetable/olive oil
1 carrot (only using some of it)

A) For the egg custard mixture
2 eggs
3/4 cup stock ( Water may be used and if so then increase the amount of *light soy sauce to ½ tsp)
1/2 tsp Chinese cooking wine
1/4 tsp (*1/2 tsp) light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for the minced pork
1/2 tsp soy sauce
1/2 tsp  sesame oil
1/2 tsp Chinese cooking wine
Pinch of Chinese white pepper
1/2 stalk spring onions, finely chopped (use the green upper part)


1) Using a vegetable peeler, shave some carrot slices, then stack the slices vertically, cut them to thin strips and then chop to smaller pieces to get finely chopped carrots.
2) Preparing the egg custard mixture
i) Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a fork breaking the yolks as you go.
ii) Add the rest of the ingredients from (A) to the eggs mixture. Strain the mixture through a sieve.

3) Preparing the minced pork
i) Combine marinade (B) with minced pork and mix well. Leave for at least 10 minutes.
ii) Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula.  Do not overcook.
iii) Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. Top with some chopped carrots prepared in step 1. If you see any     bubbles, “flatten” the surface gently with the back of a spoon.

4) Cover the dish with wrap or foil.

5) Steam the egg custard over high heat for about 15 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. 

Drizzle a very small amount of Sesame oil over the surface.