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Triple Egg Custard With Minced Pork


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  • 4 ounces boneless pork minced
  • 1 thousand-year old egg coarsely chopped
  • 1 salted duck egg, yolk only smashed with cleaver
  • 3 large eggs
  • 1 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground white pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons finely-chopped green onions
  • 1 teaspoon sesame oil


Servings 4


Step 1

Scatter the pork, thousand-year egg and duck egg yolk over the bottom on a heat-proof glass pie dish.

Beat the eggs lightly in a medium bowl. Add water, salt and white pepper and stir just to blend (the custard should not be foamy). Pour the custard over the ingredients in the pie dish.

Prepare a wok for steaming. Set the pie dish into the steamer basket, cover the wok and steam over low heat until a knife inserted into the center of the custard is removed clean, 10 to 15 minutes.

Stir the soy sauce, sesame oil and green onions together in a small bowl. Spoon the dressing over the custard and serve.

This recipe yields 4 servings.

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