Steamed Egg with Minced Pork Topping

Chop the pork into fine mince. Set aside.

Mince the shallots finely.

Smash and mince the garlic.

Slice the red chili finely.

Heat a wok over high heat, then add cooking oil.

Add the minced pork to the hot wok and stir-fry, breaking it apart, until all moisture has evaporated and the pork starts to render its fat and turn golden brown.

Add the minced shallots, garlic, and chili to the pork and continue to stir-fry until fragrant.

Season the minced pork with oyster sauce, salt, dark soy sauce, white pepper powder, and sugar. Stir-fry briefly until well combined and fragrant, being careful not to overcook the dark soy sauce which can turn bitter.

Transfer the fried minced pork to a bowl and set aside.

Crack 2 eggs into a bowl. Using an empty eggshell, measure 4 eggshells of water (approximately 200ml) and add it to the eggs.

Add a pinch of salt to the egg mixture and beat well until thoroughly combined.

Pour the beaten egg mixture into a heatproof dish. Place the dish into a preheated steamer oven and steam for 10 minutes.

(Alternative method) If using a pot, bring water to a boil, then reduce heat to medium-low. Place the dish with the egg mixture on a steaming rack. Cover the pot, leaving a small gap (e.g., with a chopstick) to allow steam to escape. Steam for approximately 10 minutes.

Carefully remove the steamed egg from the steamer. It should be smooth and set.

Spoon the fried minced pork topping over the steamed egg. Garnish with chopped green onions.