Today, I’m finally putting my cooking to the test
by attempting my dad’s Steamed Egg with Minced Pork.
First, I’m going to cook it with my dad’s instructions.
Take it out.
After that, he’s going to show us how a true master does it.
Then my whole family will do a taste test
and grade me on my cooking.
Let’s see how this goes!
3...
2...
1!
Also, this video is sponsored by Squarespace,
which I’m really excited about,
because before Made With Lau, 15 00:00:23,398 --> 00:00:26,151 I spent 10 years building and consulting online businesses,
and Squarespace has always been the platform I recommend
to people starting out.
More on that later...
It's my first time making this.
I've never made this.
Kinda nervous.
Make the marinade first to season the meat.
1 tbsp of cornstarch.
Put it in.
Okay.
1 tbsp of oyster sauce.
1 tbsp, okay.
1/2 tsp of salt.
Okay, that's good. Just half.
Oh, half?
Yeah.
Oh.
Okay, a little more.
Okay.
Where do I put it?
Put it back in.
Okay.
Oh, gosh.
A few shakes of white pepper.
A little more, yes, okay.
2 tbsp of water.
That's enough.
Mix it up.
Then we’ll mix up the marinade.
We have all of these ingredients listed on our blog at madewithlau.com
along with step-by-step instructions and video clips
to guide you as you make the recipe at home.
After the marinade is mixed,
we’re ready to add our minced pork.
Add the meat in.
Okay...
How much meat is this?
This is 5 oz of meat.
With my hands?
Mix it up.
Just mix it like this.
This is... pork?
This is 95% lean ground pork.
There's not much fat, right?
Mix it all thoroughly.
Yeah, like that!
Mix it together, flip and stir it.
Now this is my dad mixing the pork into the marinade.
Notice how he’s flipping the minced pork
on the bottom up and over,
then pressing it back down into the marinade
so it’s all evenly infused.
I do it differently from you.
You're much faster.
After mixing the pork into the marinade,
we’ll add a tsp of oil to seal in the juices
and make the meat more tender.
All right, just mix it in.
Now, we’ll mix the marinated pork with the oil.
Do you see a difference in our techniques?
Next up, we’ll chop some green onions.
You know how I usually chop it.
Into little pieces.
Split it in half first.
Cut it in two.
Line them up together.
Yeah, so it'll go much faster!
Like this?
Yes, small like that.
Like this?
Smaller.
Smaller?
Yes, yes.
Good!
Are my hands right?
Yes, like that.
AHH I almost cut myself!
No, you're fine.
And now, my dad.
Notice how my dad has his fingers
in more of a claw grip,
where his finger joints are closer
where his finger joints are closer to the knife than his fingertips.
This is a safety precaution
to prevent you from cutting yourself.
After the green onions are diced,
we’ll move on to preparing the dish for steaming.
Put some oil at the bottom of the dish.
Makes it softer.
About 1 tsp.
Okay!
Spread it.
Spread it more, all around the bottom.
Yeah, like that.
Put the meat in.
Just put a flat layer along the bottom.
Flatten it.
Add it all in.
We’ll put our marinated pork into our oiled dish.
Not too hard so far.
Spread it out.
Spread it along the bottom.
Make a layer. Yeah!
Along the bottom.
With our fork,
we’ll flatten and spread out the minced pork
on the bottom of the dish.
Here’s how my dad does it.
Spread it out.
We’ll make sure it’s an even thickness all throughout
and that it covers the whole bottom of the dish.
Okay.
Now, for the next step,
we’ll crack three eggs into a measuring cup.
My dad can do this one-handed.
How do you crack these with one hand?
I can't!
Then we’ll beat the eggs well.
Beat them.
Stronger.
Is this enough?
No, beat it more!
Notice how my dad is angling
the measuring cup at a 45 degree angle.
This allows him to hold the fork more horizontally
and beat the eggs thoroughly.
This works better and is more efficient
than how I was doing it,
with the measuring cup more level
and the fork straight down.
Add 1/2 tsp of salt.
Faster!
Half...
Enough! Okay!
That's enough.
Add it all.
Beat it some more.
What's the salt for?
For flavor.
For steamed eggs, you don't need
sugar or MSG, things like that.
It's eggs.
We want it to taste like eggs.
How do you know you beat the eggs enough?
When the egg whites and yolks
have all combined and are fully homogeneous.
With the eggs thoroughly beaten,
it’s time to add water,
and my dad reveals
the right ratio of eggs to water
to achieve that signature silky texture.
When you steam eggs,
if you want it relatively firmer,
it should have less water.
For softer eggs, you'll have a bit more water.
For today's eggs, I've made it a medium texture.
This is about 6 oz of egg.
For a 1:1.5 ratio,
we add 9 oz of water.
If you'd like to make it firmer,
then add 8 oz of water.
If you give a 1:1 ratio of water,
then it's 1 oz of egg to 1 oz of water.
Those eggs will be too firm.
7 oz is okay,
but don't go lower than 7 oz.
9 oz of water will be more tender.
We're going to go to 15 oz,
so there's a 1.5:1 ratio
of hot water to egg.
Warm, not hot!
Warm water, my bad!
Warm water will make the eggs better.
That's enough.
What? It's not 15 oz yet.
It's just about enough.
Enough, enough.
But this is 14.
All right.
Mix it up.
I guess this is slightly less than...
slightly less than 1.5:1.
Put this away.
Now, we’re finally ready to steam,
but first let’s see what we’ll need equipment-wise.
If you want it to cook faster, use a metal dish, like stainless steel.
If you want the temperature to be more even,
then use porcelain, like this.
Personally, I prefer using a stainless steel dish.
Because stainless steel conducts heat faster.
The cooking time is shorter if you're busy.
You need a steamer rack to hold up the dish.
How tall should it be?
It's fine as long as the lid can cover it.
Some are like this, and you put the food you're steaming inside.
After it's done, you can take it out like this.
Now, we can put our wok with water
on our stove and turn the heat to high.
We can have the steamer rack
already sitting in the wok.
How much water do you add?
To the bottom.
Just cover the steamer rack.
How many times have you made steamed eggs?
How many times?
We make it all the time!
At least once a week.
Steamed eggs are great: nutritious and affordable.
Is it boiling?
See?
Once the water boils,
we can put in our dish with the pork.
Put it in.
It won't burn you.
This part's scary!
Oh, gosh.
Put it in.
Cover it with the lid.
Steam it on high heat for 5 minutes.
Oh gosh!
It's boiling too hard on high heat.
Do you steam pork at high heat or medium heat?
If it's boiling too hard like this, lower the heat a bit.
Of course, you have to adapt this to your own stove.
With steamed eggs, I usually have the water touching the dish.
It cooks faster.
Some people don't let the water touch.
I like having the water touch.
Candace from Patreon asked,
"How do you get the pork smooth after it's cooked?"
Mix cornstarch into the meat.
Cornstarch and oyster sauce, mix it up, add the meat.
Don't overcook the meat before you add the egg.
Make a flat layer,
the pork will basically be cooked after steaming for 3 minutes.
Then pour the egg in.
The meat is releasing juice, so it's done.
Open it up.
After 5 minutes of steaming the pork,
and when its juices have released,
we can uncover and add the eggs.
Okay, give it a mix.
Pour it in.
Once it's mixed, pour it in, around the dish.
We’ll pour the eggs over the pork through a sieve.
You don’t have to use one,
but it may result in smoother eggs.
It's hot!
Jiggle the sieve.
Not too much.
Oh, gosh!
Gentle jiggle.
Slow down, wait for it.
Let more of it go through first.
Okay.
Shake it a bit, it comes out faster.
Mix it a little, it'll all come out.
Cool!
Right?
As you can see, my dad doesn’t use a sieve here,
but it may help with the last clumpy bits.
The bits at the end
Do you usually not use the last bits?
It doesn't matter, we're just eating it at home.
We don't have to have perfect standards.
With the egg poured in,
we’re going to cover the dish with a plate.
This’ll prevent the condensation from the lid
from dripping into the dish.
Cover it with the plate.
It's not going to burn you.
Put it in, don't worry.
Gently. You got it.
Hot!
Yeah, good!
How am I going to get that out?
Lid on.
Okay.
Steam for 5 minutes.
It's too hot, lower the heat.
See the water?
Oh, okay.
Lower the heat, even lower.
So you have to watch.
Monitor the water.
Make sure it's not going to boil over.
Do you usually cover it with a plate?
You usually don't.
I usually don't.
Plastic wrap is the best.
If you don't have plastic wrap, cover it like this.
"How do you not have a bumpy surface?"
That's if you steam it for too long
and if your heat is too high.
When I steam eggs,
I use a stainless steel dish,
I'll boil the water and put it in,
then I basically turn off the heat and cook it like that.
If you have meat, you can't do that.
If you have meat, you steam that until it's cooked first,
like we did today,
to 80% doneness,
then pour the egg in and steam it.
In steamed egg, you need to use ground meat.
Hand-chopped meat won't be as good.
It's not by watching,
but by doing it with your own hands
that you'll learn and remember.
I'm scared to take it out.
But you can't help me!
You won't be able to take it out, son.
If you're not here to help, what can I do?
There are special clamps, called plate lifters,
they grip the plate and you lift it out.
After steaming for 5 minutes,
we’ll turn off the stove
and let the residual heat continue to cook for 3 minutes.
Heat off.
And we wait 3 minutes.
Where are our oven mitts, dear wife?
While my dad looks for heat protection for my fragile hands,
I also wanted to make a special shoutout to thank all of our
wonderful Patreon supporters for helping bring this video to life.
If you enjoy our videos and are interested in supporting us directly,
head on over to patreon.com/madewithlau to learn more!
My dad normally doesn't use gloves
because he has iron hands,
but I need them.
Because I do not.
Swag!
After letting it sit for 3 minutes covered,
we’ll remove the lid and the plate.
Take off the lid, put it aside.
Put the plate here.
Then we’ll jiggle the dish a bit
to see if the egg is done.
Give it a jiggle to see if it's cooked through.
It's hot still.
This is still a little raw, not cooked enough yet.
Not done yet?
Jiggle it and you'll see.
It's not done, so keep steaming it.
No cover?
No, just turn the heat back on.
High heat?
High heat, bring it back to a boil.
"How do you make this edible for a baby who just started eating solids?"
If there's meat, then you make it into very, very small pieces.
If you don't make it with meat,
you can just do plain steamed eggs.
I'd make it with fish.
Fish as a bottom layer?
You could mix it in.
With the heat on high,
we’ll steam for another 3 minutes.
Turn off the heat and let it cook.
Let it cook for 2 more minutes.
Why do we cook with the heat off?
The water's still hot,
so it's still hot inside the wok.
That heat will keep cooking the egg.
That's looked fine to me for five minutes.
But what do I know?
The time it takes to cook
will depend on your specific setup.
The strength of the stove, the amount of water,
and the type of dish used
will all affect how long you will need to steam it.
Just make sure the dish you use
is not deep, but relatively flat.
When my dad did it,
he checked the eggs a couple of times
to ensure it was cooked just right.
It’s better to be conservative and check more often,
as it’s easier to cook longer,
but once the eggs are overcooked and too firm,
we won’t be able to reverse it.
For our specific setup,
we steamed it with the heat on
for roughly 6 minutes,
then let it cook with the heat off for 4 minutes.
Then we uncovered the plate,
steamed again for 4 minutes with the heat on,
then let it cook for another
2 minutes with the heat off.
Take the lid off.
Add it now?
Wait, wait, let me do it!
Sprinkle it on, yeah!
Yeah, there you go.
Pretty!
I think that's enough.
Use all of it.
All of it?
Use all of it.
It's okay, use it all.
Okay.
Okay- oh no!
It's okay, it's fine.
I'm a perfectionist.
Put these on.
Okay!
Oh my god!
Isn't it nice?
Yeah!
Is it pretty?
Wait how do you-?
Isn't it hot?
Now let's see if I can get this out of the wok.
Yeah!
I did it!
It's beautiful!
Look how nice it is!
Smoother than your face!
Hey!
Let's see how my parents rate my cooking.
Hong Doy, time to eat!
Which one is yours?
This is the first time I have cooked Dad's food on camera.
Wow!
Were you nervous?
Yes, I was very nervous.
Everyone's going to have a taste.
Is it a blind taste?
This is #1.
It's good.
This is #2.
They're very similar.
Okay, Mom, this is #1.
Here, Cammy, how about I give you some too?
All right, this is #2.
I think #2 is Daddy, #1 is Randy.
I would guess the same, yeah.
#2 is me!
Wow!
But using Daddy's recipe.
Very similar, not different.
#2 is slightly silkier.
Let's grade it out of 10, the bigger the number the better.
Can I say 1.5, like give half points?
You can give half points.
Are you giving a 1.5?
Randy's grade in 3... 2... 1!
Go!
9.
Write it bigger!
9.9.
Wow!
9.8.
9.
Wow!
Very good.
The egg was silky enough.
You controlled the temperature very well.
Yay!
I feel that for Randy's first time, it's very impressive.
I never imagined he could do,
that he could do a nice job like this.
Nice jiggle.
Great job!
I gave you 98%,
that means next time, I want it 100%.
Steamed Egg with Minced Pork is complete.
I hope you all enjoy it!
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Hong Doy, clap your hands!
Daddy's awesome!
Give him a 10!
Two!
2! A 2!
Daddy's sad, you only gave a 2.
YouTube thinks you’ll like this recipe next.
Let's see if they're right.