Chinese Steamed Egg Custard

Steamed Egg Custard


1 tbsp oil

½ cup ground beef or pork, tightly packed

3 tbsps chopped scallions

2 tsps soy sauce

4 eggs, beaten

1 ½ cups clear broth or water

Large pinch of salt


Heat the oil in a pan, add the meat, scallions and soy sauce and stir-fry for 2 minutes. Mix the eggs with the broth or water and salt.

Place the meat mixture in a heatproof serving bowl and pour the egg mixture over the top. Cover and steam for 15 minutes or until the custard is firm. Serve hot.

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