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Steamed Egg Custard With Pork

  • Yield: 4 to 6 servings


  • 5 eggs
  • 1 1/4 teaspoons salt
  • 2 tablespoon Chinese rice wine
  • 1 tablespoon oyster sauce
  • 1/2 cup chicken stock
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon chopped scallion
  • 1/2 teaspoon chopped ginger
  • 1 teaspoon chopped cilantro
  • 1/4 pound ground pork
  • 2 tablespoons dark soy sauce
  • 1/4 pound fresh shrimp, shelled, deveined, each cut into 8 pieces
  • 1 teaspoon cornstarch


  • Note: Once this custard is cooked and solidified, remove from the steamer and do not return to the steamer or the custard will liquefy.
  • Beat eggs in bowl. Beat in 1 teaspoon of salt, rice vinegar, oyster sauce and stock. Place bowl on a rack in a pot or steamer. Cover and steam over boiling water 20 minutes. Set custard aside until ready to serve.
  • Heat 2 tablespoons of oil in wok. Add scallion, ginger, and pork. Stir-fry for 2 minutes. Add soy sauce. Cook 1 minute more and remove from heat. Mix cilantro and shrimp with 1/4 teaspoon salt and cornstarch. Stir-fry shrimp in 1 tablespoon heated oil 2 minutes. Add pork mixture and stir-fry 30 seconds more.
  • Invert custard onto platter. Pour pork and shrimp mixture over custard.