Steamed Egg Custard with Minced Pork and Dried Shrimp

Method

1. Whisk eggs with broth, soy sauce, and sesame oil. Strain mixture through a fine sieve.
2. In a heatproof dish, layer minced pork and rehydrated shrimp.
3. Pour egg mixture over the layers. Cover with parchment paper.
4. Steam over boiling water for 15-20 minutes until set. Let rest 5 minutes before serving.
5. Check that the ground meat reaches 71°C (160°F) throughout before serving.