DISHES THAT STEAM - Episode 4 is Chinese Steamed Eggs with Chilli Oil Minced Pork Another way to elevate steamed eggs, serve with minced pork for extra flavour and protein! Can also sub pork fried aubergine or veggie sausages Note: foolproof tips are in episode 1 of this series For the eggs: 3 eggs 2 tsp chicken bouillon powder 1/4 tsp of ground white pepper 1/2 tsp salt 1 tsp sesame oil For the minced pork: 120g minced pork 1 tbsp light soy sauce 1/2 tbsp dark soy sauce 1 tbsp shaoxing wine 1 1/2 tbsp chilli oil 1 tsp cornstarch (mixed with 2 tsp water - this is your cornstarch slurry) Sesame oil, to serve Light soy sauce, to serve 1 spring onion, sliced Crack the eggs into a measuring jug and gently whisk. Pour in double the volume of warm water (I just use a microwave to heat it up quickly) so this egg to water volume ratio should be 1:2. Add all the seasonings and whisk again. Strain through a sieve to remove any lumps or bubbles so the texture is as silky as possible. Pour into a heatproof shallow bowl (similar to the one I use) and cover with a large heatproof plate. To a wok, place a shallow heatproof bowl upside down, pour enough water so it comes up halfway. Cover with a wok lid until boiling then carefully place the bowl of eggs on top of the other bowl in the wok, cover with a heatproof plate and steam for 15 minutes on medium-low heat (every hob works differently so this may take a few tries until you get the perfect texture!). To make the minced pork, fry the pork with the seasonings and cornstarch slurry until cooked and crispy. Once the egg timer is done, turn off the heat and let the eggs sit in the wok for another minute as this stabilises the temperature. If the centre is jiggly, the eggs are ready. Serve with sesame oil, light soy sauce and spring onions. #dishesthatsteam #steamedeggsmincedpork - @xiensscran