How to make silky smooth Mapo steamed eggs. Click through for full recipe and step by step instructions

Mapo Steamed Eggs

Servings: 4 servings
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Silky eggs:

  • 4 large eggs
  • 1/2 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
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 2/3 cup chicken stock
  • 1 Tbsp corn starch + 1 water
  • 1 tsp Szechuan peppercorns crushed


  • 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