Posts RSS Subscribe to Feed
Sign Up for Latest Recipes!

Chinese Hakka Steamed Salted Egg with Pork Recipe 咸蛋蒸猪肉

Sunday, September 21, 2008 | Labels: , , , , |

Update:  I added better photographs of this humble Hakka dish and included some images of salted egg in its' raw form and the dish before steaming.  I hope these additional images will help you in following this recipe.  I was pleasantly surprised that this seemingly simple dish seemed so popular with you, my dear readers, so I thought an update would be welcome. 

This is a truly a taste of home for me. I believe this is a humble Hakka family dish - a steamed concoction of salted egg, regular eggs and ground pork. It is rather difficult to find this dish served at most Chinese restaurants since the ingredients used are considered too 'cheap'. But, this is one our favourite family dishes and the salted egg really brings a different or 'higher' dimension to the steamed egg. A note of warning to most non-Chinese readers, this is also another one of those 'acquired taste' kind of Chinese dish.


I'm sure that most of you will be familiar with the steamed egg dish - let me know if you have ever came across this humble yet delicious Hakka creation, I am pretty curious as I've only had this dish at home or in other Hakka family homes. Anyway, in contrast to the steamed egg dish where care has to be taken to make sure the surface of the egg is smooth and free of 'pock-marks' or rather craters, no such care is needed with this dish so this is in fact easier.



2 salted eggs (raw)
1 regular egg
1 cup minced or ground pork (minced is preferred)
1 tbsp corn flour
1/4 cup water
Drop of light soy sauce
Dash of pepper
Green onions/ Cilantro (garnish - optional)



For other Hakka recipes, try:

Hakka Char Yoke (Deep-fried Pork with Fermented Red beancurd)
Steamed Baby Anchovies with Ginger Slivers

Cracked raw salted egg


Firstly, crack the eggs together and mix well. Mix the pork with the cornstarch and let sit for about 10 minutes.  If using ground pork, still give it a few chops for slightly better texture.   Add the egg mixture into the pork and mix gently. Add 3 tbsps of water to the mix. Steam over medium heat for 25 minutes. To avoid water drying out, keep and eye on your steamer or wok and add more water when necessary. Add a dash of pepper and green onions for garnish if desired. Serve hot with rice.


Bookmark and Share


VG said...

Hi ToH

I haven't had this in restaurants but my mum's neighbours back home in Alor Star use to make it. Very nice with 'pui' or 'moi'....did I get it right??? Rice and porridge?

Tastes of Home said...

hey VG, thanks for your input, I love it with rice..:) I love salted egg though hehe

Christy said...

Indeed, this is like an old-time home recipe for homemade dishes....
It originated from hakka?

Tastes of Home said...

hi christy! you brought up an interesting point, but I have been told that this is a Hakka dish and this dish I think is served in those hole-in-wall Hakka little restaurants in Msia, could I be wrong? Where did you have yours?

Sometimes, it's hard with old-time recipes like these as I don't think formal records were ever kept ..:)

tigerfish said...

Are salted eggs THE ingredient that make it Hakka? Cos I've tried various forms of steamed eggs mostly without salted eggs.

Tastes of Home said...

yeah, me too, I've never had steamed egg with ground pork in cantonese restaurants but yes I've had steamed egg with century egg with crab in one HK one.

I have been told this is Hakka but all through word of mouth..but if anyone else has information otherwise, pls do share :)

very interesting hehe

Anonymous said...


This looks great! I grew up in Hawaii and my mom used to make this for dinner once in a while. I didn't know it's originated from Hakka--but it sure was delicious. Thanks for posting this, I shall try making this myself.

Tastes of Home said...

^^ Thanks! I think it's Hakka hehe..I love this with hot steamed rice. thanks for stopping by!

j1m0ne said...

It is a Hakka thing - I'm Hakka and around here (in Sabah, Malaysia) most families have their own version of the dish. I personally don't use salted eggs, although they're pretty common. Instead I dump in some preserved vegetable; usually 冬菜 or something similarly salty.

Tastes of Home said...

^ thanks for stopping by and for confirming that this is indeed a Hakka thing! hehe, I felt nervous for a bit for potentially misleading my readers :) adding tung choy so steamed egg? that sounds interesting, I must try it sometime..

Kai W. said...

Yuuuummmm. I keep coming here to look at this dish. I think I better make it this weekend or I will go goo-goo-ga-ga crazy!

PlumLeaf 李葉 said...

Wow! ANother dish from my childhood!! Heheh! They are many variations to this dish - you can use a variety of fillings, ground pork and dried radish. Salted egg was not always used.
Soaked and chopped dried prawns or dried anchovies give it a nice sweetness as do a soaked and shredded scallop or two.
I think my dad's rule for this dish is 3 eggs, one bowl of water - don't steam at too fierce a heat or you will get pock marks on the surface!

Jen said...

^ that's interesting! I have yet to try those versions :) yes, definitely when steaming's good to steam over low heat.

asianfoodophile said...

I'm from a Hakka family. Prepare this as your rice is cooking in the rice cooker. Follow your recipe method with some changes.
Try doubling the minced pork, leave out the salted duck eggs, use 2 chicken eggs and add 2 small tins pickled lettuce with the entire liquid contents (about 180 grams net wt each)  and also add some water then mix. When rice has just finished cooking, place the container on top of rice and close lid and let it steam until cooked. Time and energy saver.

Smoky Wok (Tastes of Home) said...

Hi there, both my parents are also Hakka and this recipe is our family's recipe...not sure why you mention to leave out the salted duck eggs, that seems like a different dish altogether. I've never heard of adding tinned pickled lettuce but I guess that's your recipe. I still prefer to steam it in a wok, my personal preference.

Related Posts Plugin for WordPress, Blogger...
Creative Commons Licence
Smoky Wok by Smoky Wok is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at
No content from this website including images, recipes, writings may be reproduced without prior consent from the author.

Smoky Wok

Smoky Wok

Smoky Wok