I love steamed egg custards. I cook this dish a lot, usually once or twice a week. The kids enjoy it too. When I am running out of idea on what to cook, this is the dish!
Usually I will layer the mince on bottom of the dish then pour eggs over it. This time it is the other way. I topped the custard with some minced meat to add more flavour to the dish.
Slowly crack open 4 medium sized eggs into a bowl. Slowly beat as to avoid air into the egg; this create a lovely smooth custard. Add a cup of water and 1 tsp salt into the beaten egg and continue beating. Then sieve into a steaming dish. Steam under high heat for 15 minutes.
While the custard is cooking, chop 2 cloves of garlic, slice a thumb sized ginger and slice 4 mushrooms. Add 2 tbsp oil in a fry pan, add garlic, ginger and mushroom into it. Stir for few minutes and then add minced pork. Continue stirring to break the meat apart.
Cook till the mince is cooked. Add 4 tbsp oyster sauce, 1/2 tbsp sesame oil, 5 tbsp shao xing wine, 1 tbsp soy sauce, 1/2 tsp sugar and dash of pepper.
When custard is done, just add the mince topping on top and serve warm!
Egg-cellent custard to go with white rice!
P/S: Can add onion into the mince. If you like your topping to be more moist, just add all the sauces into the mince, mix and let it matinate for few minutes before cook as steps above. This topping is even great as mantao (white bun)'s filling!