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Recipe: Yunnan-style pork and egg custard

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Editor's note: Roz Weitzman has been working in China for seven years as an international school principal. An avid cook, Roz is in the process of epublishing a cookbook called "Secrets of Chinese Comfort Food – Simple Everyday Cooking."

Since moving to Kunming she has begun to explore the cooking traditions of Yunnan. GoKunming will be posting her Yunnan-inspired recipes every other week for the remainder of 2012. More of Roz's recipes can be viewed on her blog (requires proxy) and she can be reached at roz[at]candismail[dot]com[dot]cn. Bon appétit.

This recipe is true Chinese comfort food that can be made with just a few ingredients from your refrigerator. It is also a great dish to make when you are tired after a long day's work and want to eat something quick, delicious and filling.

Traditionally the Yunnanese steam this custard along with the rice in a rice cooker. This is a practical method to speed up the meal preparation and is a great way to conserve energy. Of course, if you don't require rice with your meal, the dish can be prepared in a makeshift steamer, as described below.

Although the original recipe doesn't call for them, I have added green onion, cilantro, ginger and a teaspoon of sesame oil. The oil really completes the recipe. This dish may be made spicy with the addition of chilies to taste, and if you are a mint lover like me, you may want to chop some fresh leaves and toss them in.


225 grams ground lean pork
3 eggs
1 carrot, diced
2 green onions, chopped
½ cup chopped cilantro
1 tablespoon minced ginger
1 teaspoon soy sauce
½ cup water
1 teaspoon chicken bouillon granules
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sesame oil


First, make sure you have a heatproof bowl that will fit inside another pot with a lid. The bowl should not touch the sides of the pot. This will be your steamer.

In the bowl, mix the eggs and pork thoroughly. Add all remaining ingredients and blend well.

Fill the pot with about 2.5 centimeters of water, and bring to a boil. Carefully place the bowl with the egg mixture into the pot, making sure it is centered. Once the water in the pot comes back to a boil, reduce heat to low and cover. Simmer for 15 to 20 minutes, or until the mixture puffs up and releases from the sides of the bowl.

Remove the bowl from the steamer and bring to the table. Serve hot with rice or other dishes.


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I love this dish. Can you tell me what it is in Chinese so I can also order it? Thanks for sharing the recipe! Looks great!

Chinese would call this "steamed egg" 蒸鸡蛋 Zhēng jīdàn. The version with minced meat is called 肉末蒸蛋 Ròu mò zhēng dàn.

Nice. I wanted to try this for a while.

Thanks for the nice comments and let me know how it goes when you try it!

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