🥚 Salted Egg Steamed Pork Patties・Hong Kong Style Nostalgic Rice "Gold Medal Dish"

Editor's Preface

Steamed meat patties with salted egg are a favorite dish for many children. Simple yet complex, they offer a delicious combination of meaty and salty flavors with every bite. The salted egg yolk is fragrant and juicy, while the meat patties are tender and tender. Perfect with rice or as a side dish, they're especially popular with children and older family members! We've put together a practical recipe that's sure to be 100% reliable for both beginners and seasoned cooks.

Ingredients preparation

• 300g half-fat and half-lean minced pork (smooth and not dry is the key)

• 2 salted eggs (yolks and whites separated)

• 1 shallot (chopped finely, optional)

• 1 teaspoon minced ginger

• 1/3 teaspoon salt (adjust according to the saltiness of the salted egg)

• 1/2 teaspoon sugar

• 1.5 tablespoons light soy sauce

• 1 tablespoon oyster sauce

• Pepper and sesame oil as appropriate

• 1 teaspoon cornstarch

• 3-4 tablespoons of water (for smoother meat patties)

• Chopped green onions for garnish

Detailed steps

🧑🍳 1. Salted Egg Processing

• Peel the salted eggs and separate the yolks and egg whites (slightly crush the yolks and set aside).

• Half of the egg whites can be mixed into the meat filling to make the meat patties more tender and layered.

🥣 2. Season the meat patties with water

• Add salt, sugar, light soy sauce, oyster sauce, pepper, sesame oil, cornstarch, minced ginger, and 1/3 egg white to the minced pork.

• Slowly add water in 3-4 batches, stirring continuously in one direction until the meat filling becomes sticky (i.e., "gelatinous").

• Add chopped shallots and green onions, and finally mix in slightly crushed salted egg yolks and a little egg white to better bind the ingredients together.

• Editor’s Tip: The secret to a smooth and tender filling is to add water and a suitable amount of salty egg white to the meat filling for a superb taste!

🍡 3. Serve on a plate

• Spread the meat filling on a shallow dish, making it thick in the middle and thin at the edges (to make it easier to cook through when steamed).

• Lightly press the surface and pierce it a few times with chopsticks to ensure even heating and prevent it from flaking.

• Spread the remaining salted egg yolk evenly on the filling or press it into the center of the filling (to make the egg yolk more oily and fragrant).

🍲 4. Steaming and cooking temperature

• After the water boils, place the dish into the steamer and steam over high heat for 12-15 minutes (up to 18 minutes for thicker meat).

• You can use chopsticks to poke the center of the meat patty to test whether it is cooked through or not. If there is no blood, it is cooked through.

• It is not recommended to open the lid midway to maintain a stable steam pressure and make the meat patties more tender.

🥄 5. Finish the decoration

• After steaming, sprinkle with chopped green onions and a little sesame oil. If it tastes good, you can add a small amount of light soy sauce or sweet soy sauce when eating.

• The most classic way is to scoop the gravy from the meat patty and pour it over the rice!

Editor's Tips

• The salted egg yolks pressed into granules are more fragrant and distributed than those spread in blocks.

• Wren eggs can be used as a beginner's version, which is salty and fragrant without being too salty.

• If the meat patty is not juicy enough it will be dry. If you want it to be smooth, add water and egg white to make it.

• If you want it to be richer, you can add dried scallops, diced shiitake mushrooms, and diced water chestnuts and steam them together to enhance the flavor and texture.

Eating experience 😋

The rich, salted egg yolk permeates every bite of the patty, leaving the meat tender and smooth, while the egg white adds a richness that leaves no room for excess rice. The gravy and egg yolk over rice is a sinful yet satisfying dish you'll want to try!

summary

Salted egg steamed meat patties are a true Hong Kong home-cooked staple: easy to prepare, fragrant, and incredibly smooth. Tonight, I'm not thinking about the dish, so I'll just make a giant meat patty and share it with the whole family over rice. Total bliss! 🥚🥢🍚 If you're interested in Hong Kong-style meat patty variations or want to learn other rice-mixing options, feel free to contact me!