A traditional Hakka Chinese dish of delicate bite-sized steamed egg omelets with a minced pork filling. Correctly folding these small omelets on the pan takes some skill and timing.
Ingredients
1/2 lb ground pork
6 eggs, scrambled
2 tsp cornstarch
1 tbsp oil
2 tbsp oyster sauce
2 tsp soy sauce
Instructions
Beat eggs well.
Combine sauces, oil, and cornstarch into pork; mix well.
Heat oiled pan on medium high. When hot, drop raw egg on the pan until about 3in diameter.
Top with small mound of ground pork mixture, then carefully fold over with a spatula.
Cook each one about a minute on each side, then plate.