Home-style Pork and Egg Custard Loaf

Preparation info
  • Serves


    • Difficulty


Appears in

By Ken Hom

Published 1998

  • About

Pork and egg custard was true comfort food in my family. My mother would make it often because it was cheap, easy and frankly delicious. It required just a small amount of meat, which she could easily stretch with the eggs. The result was a silky, tender, savoury custard, which I still love today. I am not sure most non-Chinese would appreciate the soft texture of the eggs, which are barely set. Perhaps the mushiness of the dish is what makes it comfort food. The trick is to steam the custa