Hong Kong Style Minced Beef With Soft-boiled Egg on Rice

Step 1

Soft Poached Eggs in Shell: Boil 2½ cups (600ml) of water in a small, heavy-bottomed pot. Once it has boiled, remove the pot from the stove. Add ½ cup (120ml) of cold running water to the boiled water.

Step 2

Gently submerge 2 refrigerated large eggs, one at a time, in the hot water. Cover the pot, set a timer, and poach for 15 minutes for a runnier yolk or 28 minutes for a creamier yolk.

Step 3

Once the timer goes off, remove the eggs from the hot water and set them aside for 5 minutes. The residual heat will continue to cook the eggs.

Step 4

To cook beef: Marinate the beef for at least 30 minutes.

Step 5

Heat a large frying pan or a wok before adding oil. Add onions and sauté until they become translucent, then add garlic.