Cantonese Steamed Egg

The highest-protein comfort food nobody talks about... 👀 40g of protein, silky like custard, and it doesn't taste eggy at all.

This Cantonese steamed egg is one of the most underrated dishes you'll ever make. It's also incredibly nostalgic for me - Mum made it all the time growing up.

You can top it with almost any protein, but we made a glossy meat topping with @spinneysuae grass-fed beef mince levelled up with our Curious Elephant Chinese Chilli Oil. Create that saucy texture by adding a cornflour slurry. You can increase the water content by an additional tablespoon if you want it even saucier.

Cantonese Steamed Egg with Beef and chilli oil

Ingredients serves 1-2

• 3 Spinneysfood large eggs
• Pinch of salt
•  Pinch of white pepper
• ½ tsp Spinneysfood sesame oil
• 250ml of warm water

Minced beef Topping

•  Curious Elephant Chinese Chilli Oil
• 1 tbsp neutral cooking oil
• 100 g Spinneysfood beef mince
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp light soy sauce
• ½ tbsp oyster sauce
• ½ tsp sugar
• 1 tsp cornstarch +3 tbsp cold water (cornstarch slurry
• 1 sprig of spring onion finely sliced, for garnish

Method

•  Crack the eggs into a bowl and season with the salt, white pepper and sesame oil. Beat gently until combined.
• Mix the egg with warm water and stir until combined.
• Strain the egg mixture through a fine sieve into a heatproof deep plate to remove any bubbles and egg white strands for an extra silky texture.
• Preheat your steamer. Pour the egg mixture into a shallow dish. Cover and steam over high heat for 2 minutes, then reduce the heat and continue steaming until the egg is set. Cooking time will vary depending on the depth of your dish.