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Steamed Eggs with unMEAT


Steamed eggs is one of those comfort side dishes we grew up eating and it's still one of my sister and my favorite dishes to this day and is now one of my husband's favorites as well. It's soft, creamy texture is such a nostalgic taste for me.

The simplicity of this dish brings about so many opportunities to try new things with it. You can eat it plain, pour a little simple soy mixture on top, add some protein with it, cook the protein inside. The possibilities are endless. But by far one of my favorite ways to serve this dish is with crispy stir fried ground pork and recently I got the opportunity to try out unMEAT's Giniling, a meat-free, soy-based protein.

unMEAT Meat-Free Products

unMEAT offers plant-based protein that is designed to look, cook and taste just like meat without any of the animal product! From nuggest, burger patties, sausages, 'tuna' and more. There's a whole selection of unMEAT products to choose from.

unMEAT is:

  • Made of non-gmo soy protein

  • High in fiber

  • A high source of protein

  • Preservative-Free

This was my first time trying this brand of meat-less products and it won't be my last. It does have a very similar taste to meat and honestly we wouldn't have been able to tell the difference if we had not known.

Cooking Tip

  1. Stir-Frying. I did feel that it didn't full cook the same way as ground pork. Stir-frying ground pork at high heat and letting those fatty juices dry up and not stirring it too much is usually the trick to nice crispy bits of pork. I found that the unMEAT cooked faster and absorbed the oil much quicker and burnt faster as well. So the trick was to cook at a lower heat, keep stirring it and scraping the bottom of the wok. It did not give me the crispy bits that pork does but the it does soak in all of the wonderful flavors from the sauce and still has the texture of ground meat. And it cooks in less time than raw meat!

  2. Frozen. What I do love about the unMeat is that you can cook it right out of the freezer. There's no need to wait and thaw frozen meat.

  3. Bowl. When selecting the heat proof bowl you will be cooking in, take into account that the more shallow the bowl is the faster the egg mixture will cook and the deeper the bowl, the longer it'll cook. I prefer to use deep salad plates for its width and shallow depth. The plate I'm using is a 9" deep salad plate. You can also divide your egg mixture into small bowls for fun individual sized servings!


4 Servings, Approx. 30 mins

What You'll Need


  • 1 package of unMEAT Giniling

  • 1 Tbsp Shaoxing Wine

  • 2 Tbsp Soy Sauce

  • 1 Tbsp Water

  • 1 tsp Ginger, minced

  • ¼ tsp Sugar

  • ½ tsp Cornstarch

  • 1 Tbsp Vegetable Oil

  • 1 Scallion, finely chopped

Steamed Egg

  • 3 Large Eggs, beaten

  • Water, same volume as eggs

  • Vegetable Stock, same volume as eggs

  • ¼ Salt, to taste

  • 1 tsp Sesame Oil

All You Need To Do

  1. Prepare unMEAT marinade. Combine Shaoxing Wine, Soy Sauce, Water, Ginger, Sugar, and Cornstarch together thoroughly.

  2. Add unMEAT to marinade and mix until full combined. Set aside and let it marinate for 15-20 minutes while you prepare the eggs.

  3. Prepare steamed egg. Beat eggs and remember the volume of the eggs. NOTE: The best way to do this is to crack your eggs into a measuring cup and mix it in the measuring cup so that you can note the volume.

  4. Pour your eggs into a medium bowl.

  5. Using the same measuring cup, measure out your volume to equal the volume of your eggs and repeat with the vegetable stock.

  6. Whisk the liquids together and then add salt and sesame oil. NOTE: You can adjust the level of salt to your taste. I tend to prefer my steamed eggs on the bland side because all of the flavor comes from the topping.

  7. Place your bowl into a steamer with water on high heat. Do not add too much water so that the water can bubble over into your bowl. Let your bowl heat until the water comes to a boil.

  8. Pour your egg mixture into the bowl with a fine mesh strainer.

  9. Turned the heat down to medium-low and let it simmer for 10-15 minutes. This will be dependent on how shallow your bowl is.

  10. Remove from heat and keep covered for about 5 mins.

  11. Cook unMEAT. In a wok, heat your wok over medium heat until the wok is hot.

  12. Add oil and brown your unMEAT for about 5 minutes until most of the liquids is cooked off. You will need to stir often to make sure the bits do not burn.

  13. Add your scallions and mix in the last 30 seconds of cooking, reserve about 1 Tbsp for garnish.

  14. Carefully remove your bowl from the steamer and top it with your unMEAT, reserved scallions and serve!

  15. For added flavor, drizzle 1 tsp of sesame oil over top.

  16. Enjoy!


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These are my personal opinions and experiences. This site may contain affiliate links that I receive a commission if you buy something through my links. These commissions come at no extra costs for you.

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