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Beat 3 eggs in a bowl and season with salt and white pepper.
Measure the volume of the beaten eggs and add warm water at a 1:1.5 ratio (e.g. 100ml eggs = 150ml water). Gently mix without over-whisking to avoid bubbles.
Steam a deep heatproof plate for 1–2 minutes to preheat it. Pour the egg mixture onto the hot plate. Cover and steam on high heat for 2 minutes.
Turn off the heat and let the residual steam cook the egg for 7–8 minutes with the lid on. Jiggle the plate gently to check if the egg is set.
In a pan, sauté minced pork with soy sauce, oyster sauce, Shaoxing wine, sugar, and your preferred seasonings. Add a cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Pour the pork mixture over the steamed egg. Garnish with chopped green onions. Serve with hot rice. Enjoy!