橄欖油鹽蒸蛋豬

Name: 橄欖油鹽蒸蛋豬
Cook time: 12 min
Total time: 12 min
Ingredients: 豬肉片 7 片; 雞蛋 120 g (≈ 2 顆); 橄欖油 ⅔ 湯匙; 鹽 ¾ 茶匙; 水 2⅔ 湯匙; 白胡椒粉 ¼ 茶匙

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Slice pork thin and season with salt and white pepper. Beat eggs with olive oil and water until silky. Combine gently, pour into heat-safe bowl inside soup pot with water for steaming. Steam until custard sets, pork remains tender.