Ohh classic comfort food - we had 蒸水蛋 at least 2-3 times a week when we were kids. And we still make it regularly, or whenever we want something warm and comforting. Sometimes we add pork mince to the base, sometimes we just sprinkle with scallions and ladle sizzling oil on top.
Yours looks so luscious, we're making it the next chance we get, thanks!
If you have time to mince the pork yourself (with a cleaver), it's even better 😋. We add around 10-15% pork belly fat to the mix. Pork cheeks are also a great choice for a lovely velvety mince, but they're pretty expensive these days.
Your description of cracking the surface and watching the sauces or oils seep into the egg is so spot-on! That too was a little pleasure when I’d have it for breakfast.
Ohh classic comfort food - we had 蒸水蛋 at least 2-3 times a week when we were kids. And we still make it regularly, or whenever we want something warm and comforting. Sometimes we add pork mince to the base, sometimes we just sprinkle with scallions and ladle sizzling oil on top.
Yours looks so luscious, we're making it the next chance we get, thanks!
it's such a classic! I haven't tried with the pork mince in the base but can imagine how juicy and tasty it would be 😌
If you have time to mince the pork yourself (with a cleaver), it's even better 😋. We add around 10-15% pork belly fat to the mix. Pork cheeks are also a great choice for a lovely velvety mince, but they're pretty expensive these days.
I am definitely going to try these. Keep seeing them all over and I wanna try x
I hope you enjoy it!
This is great! 看饿了！
Thank you! I was also drooling editing the newsletter lol
Your description of cracking the surface and watching the sauces or oils seep into the egg is so spot-on! That too was a little pleasure when I’d have it for breakfast.