The egg soup is an indispensable dish in Chinese restaurants, but you can make your soup look even more prosperous by shaping your eggs into ingots like we did!
  • 30 mins

    Cooking Time

  • Medium


  • 15 mins

    Prep Time

  • 4 People


  • eggs 4, lightly beaten
  • cornflour 1/3 tbsp, mixed with
  • 3/4 tbsp of water
  • salt 1/2 tsp
  • pork mince 100 g
  • red chilli, minced
  • spring onion 1/2 tbsp, white portion only and thinly sliced
  • oil 6 tbsp
  • ginger 2 slices
  • Baby kailan 4 stalks


  • 1/2 tbsp Hao Chi seasoning
  • white pepper 1/2 tsp
  • light soy sauce 1/2 tsp
  • water 1/2 tsp
  • cornflour 1/2 tsp


  • Knorr chicken cube 1/2
  • water 1/2 litre
  • light soy sauce 1/2 tsp
  • white pepper a dash
  • sesame oil 1/4 tsp

  1. After mixing corn flour with water, let it settle for 5 minutes. When the starch settles at the bottom of the bowl, pour excess water out. Keep the starch.

  2. Marinate pork and let it rest for 20 minutes.

  3. Heat oil and quick-fry pork for 2 minutes. Remove pork and drain off excess liquid.

  4. Add starch and salt to egg batter. Beat well but avoid excessive air bubble.

  5. Heat frying pan with 1 tbsp of oil.

  6. Pour 1 tbsp of egg in the center of the frying pan. Swirl until it forms a circular shape. Fry for 30 seconds. Add a small dollop of meat on one side of the omelette.

  7. Fold the other side of the omelette over and form a half-moon shape. Make sure the edges are sealed.

  8. Remove and transfer to a serving plate.

  9. Continue Step 6 until all batter is finished. Set ingots aside.

  10. (For the Soup)Pan-fry ginger slices until they turn slightly golden brown.

  11. Pour water and boil.

  12. Add Knorr Chicken cube and simmer for 5 minutes.

  13. Add baby kalian and ingots. Simmer for 3 minutes.

  14. Add sesame oil and pepper.

  15. Serve hot.


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