Steamed Breakfast Bao with Eggs & Pork
Pillowy steamed buns filled with scrambled eggs, crispy pork, and fresh scallions—a Chinese breakfast classic ready in under 25 minutes. Use store-bought bao dough to skip the rise time.
- Total time
- 22 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
Ingredients
- 4 pieces store-bought bao dough (frozen or chilled)
- 4 oz ground pork
- 3 large eggs
- ½ cup scallions, chopped
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- 1 piece garlic clove, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Bring a pot of water to boil for steaming (enough to reach 1 inch below steamer basket).
- 2
Heat 1 tsp oil in a skillet over medium-high. Cook ground pork, breaking apart with a spoon, until no pink remains, ~4 minutes.
- 3
Add minced garlic and stir until fragrant, ~20 seconds.
- 4
Whisk eggs in a bowl with soy sauce, sesame oil, salt, and pepper.
- 5
Pour eggs into the skillet with pork. Scramble gently until edges set but center still creamy, ~2 minutes.
- 6
Stir in half the scallions. Remove from heat.
- 7
Line steamer basket with parchment. Place bao dough pieces flat inside (do not stack).
- 8
Set basket over boiling water. Cover and steam until buns puff and feel soft, ~8 minutes.
- 9
Carefully remove steamer basket. Use tongs to pull each bao open slightly (do not tear).
- 10
Spoon egg-pork filling into each bao. Top with remaining scallions. Serve hot.
Tools you’ll need
- 6-quart pot with steamer basket
- parchment paper squares
- 12-inch skillet
- wooden spoon
- small bowl
- whisk
- tongs
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