I use the silicon poached egg gizmos but a tea cup will also do the job.
To serve 4 you need,
4 eggs
150gms pork mince
2 spring onions
2 tbsp water
2 tbsp Chinese rice wine or use medium dry sherry
2 tbsp soy sauce
dash of salt
2 tbsp frozen green peas.
Mix all ingredients except peas. Oil the inside of the 4 containers (poached egg gizmos or teacups). Divide the peas into each cup and divide the meat mixture on top of the peas. Pack down lightly.
Place the containers into a steamer with a hole in the top to allow steam to escape and cook for 15 minutes over a brisk heat.
Just before the custards are finished, stir fry a bunch of spinach in a wok over high heat and divide onto 4 plates. Decant the custards onto the spinach and serve.
How simple is that? You are now an official Chines cook.
