Steamed Bao with Egg and Char Siu
Fluffy steamed buns filled with scrambled eggs, tender char siu pork, and scallions—a restaurant-quality Chinese breakfast ready in under 30 minutes. Serve hot with a drizzle of chili oil.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 16g
Ingredients
- 8 buns store-bought steamed bao (or frozen, thawed)
- 6 oz char siu pork, thinly sliced
- 4 large eggs
- 3 stalks scallions, white and light green parts
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- 1 clove garlic, minced
- ½ tbsp ginger, minced
- 1.5 tbsp neutral oil
- ¼ tsp white pepper
- ¼ tsp salt
- 1 tbsp chili oil or sriracha, for serving
Instructions
- 1
Slice scallions into thin rings; set aside. Mince garlic and ginger.
- 2
Whisk eggs with soy sauce, sesame oil, white pepper, and salt in a bowl.
- 3
Warm char siu in a small pan over medium-low for 2 minutes, stirring gently.
- 4
Heat neutral oil in a nonstick skillet over medium until shimmering, ~45 seconds.
- 5
Add garlic and ginger; cook until fragrant, ~20 seconds.
- 6
Pour in egg mixture. Stir gently with a spatula until curds form and eggs set, ~3 minutes.
- 7
Fold in char siu and most of the scallions. Remove from heat.
- 8
Bring water to boil in steamer pot; set steamer basket over simmering water.
- 9
Divide egg filling among bao. Arrange in steamer basket; cover and steam 2 minutes.
- 10
Transfer bao to a plate. Drizzle with chili oil and sprinkle remaining scallions.
- 11
Serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- whisk
- small saucepan
- nonstick skillet
- spatula
- steamer pot with basket
- plate
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