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Silky smooth steamed eggs are smothered in spicy numbing Szechuan Ma po meat sauce. Super delish!
I sure can get used to this super long 4th of July weekend you guys! It’s funny that I say this considering that I’m a SAHM, but still it’s nice that I don’t have to rise early and get the kiddos ready to be at somewhere. Though seriously my 3-year-old has been our alarm clock at 6:30 am for the past 2 weeks. His excuse is “I’m missing you mama”. And how can I send him back to his room when I hear that. Well, actually I can because this scenario is very likely to get old at one point and he needs to come up with another excuse that is worthy of my growing eye bags!!
Love how silky smooth the steamed egg is
Anyway, another simple easy recipe that I would love to share with you guys is this mapo steamed eggs. Inspired by the famous Ma po Tofu. Instead of tofu, I’m using silky smooth steamed eggs, which works out wonderfully. I love silky smooth steamed eggs smothered with spicy ma po meat sauce on top of it.
Mapo Steamed Eggs
Ingredients
Silky eggs:
- 4 large eggs
- ½ tsp salt
- 2 cups chicken stock
Mapo ingredients:
- 1 Tbsp cooking oil
- 3 cloves garlic
- 4 oz ground pork
- 1 Tbsp spicy bean paste (dou ban jiang)
- 1 tsp dark soy sauce
- ¼ tsp salt
- ¼ tsp sugar
- ⅔ cup chicken stock
- 1 Tbsp corn starch + 1 water
- 1 tsp Szechuan peppercorns crushed
Instructions
- Bring the water in the steamer to rolling boil. Beat the eggs with salt in a large mixing bowl and gradually pour in the chicken stock and continue to whisk. Strain this mixture into a steaming dish. Cover with aluminum foil. Place inside the steamer and lower the heat to about low to medium and steam for the next 20 minutes or until the eggs are done
- While the eggs are steaming, preheat 1 Tbsp oil in a skillet/pan. Add in garlic and stir fry for 10 seconds. Add in the ground pork and cook until the pork is no longer pink. Add the spicy bean paste and cook for another 1 minutes. Add soy sauce, salt, sugar and pour in the chicken stock. Bring it to a boil and then pour in the corn starch solution and it will thicken slightly. Sprinkled in the Szechuan peppercorns on top
- Very gently pour this over the top of the steamed eggs. Serve immediately
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I actually didn’t make it as spicy as I would love to for the sake of my kids, but they are still delicious. The kids love the combination too.
5 comments
This reminds me of the steamed eggs dad used to make for me as a kid. It’s so comforting. This is such a brilliant combination! I also always have to have eggs in the fridge (tofu, not that often!) so this can be made practically anytime I need a mapo tofu fix! ..and the eggs look so smooth and silky!
Hi Joyce,
Yes, exactly..I always have eggs but not always tofu. Mapo tofu is one of my favorite and I love it on top of silky smooth eggs.
i love how rich steamed egg gets! this sounds perfect for a hearty meal, and i can’t wait to try this variation out next time i want a bit more protein with my dun dan (:
Hi Heather, Exactly my thought too. I love mapo tofu, but this version is very fulfilling too
What an interesting way of eating eggs, I would love this.