This dish is pure comfort food, but when I was young I had terrible experiences of it. The pork was usually pressed into a dense hard cake and the egg on top was often puffed like a fried egg and overcooked till green.

The below version is mostly reconstructed through trial and memory, and I'm surprised I didn't post before because after perfecting the steps, the result is delicious. I like my eggs smooth with lots of clear tasty broth from the pork. Sometimes, the eggs near the bottom don't get set through, which means your heat was likely too high and the cooking time too short. The runny egg, however, makes the sauce a bit richer and is great poured over very hot rice where it firms up a little.

1/4 lb ground pork
1 clove finely minced garlic 
dash of rice wine
white pepper
dash of sesame oil
dash of soy sauce
4 large eggs  
tepid, room temp water same volume as egg
salt to taste
2 scallions, white parts minced, green parts sliced longways and 1.5" length.
2 tbsp cooking oil, peanut is nice but I have also used canola
oyster sauce

In a small bowl, lightly mash together meat with garlic and shite parts of the scallion. Season with wine, pepper, sesame oil, and soy sauce so the meat looks glistening moist, but not drippy. In a separate bowl that will be used for steaming, very gently beat eggs and water with several pinches of salt and a dash of white pepper to taste. Drop the marinated meat into the egg in loose chunks.

To use as a steamer, I usually put my old school perforated rice steamer insert into a 6 quart pot, and add water till level with the insert, about a cm. Set on low heat till a bare simmer. Place bowl carefully in steaming pot. Cover and adjust to a bare simmer till the top is set, about 15-20 min. To avoid unsightly pockmarks on the surface, wrap a thin kitchen towel around the cover - I don't usually do this - or pour eggs into the water and stir lightly till mixed. Avoid making bubbles.

Right before serving, heat the cooking oil in a small pan till it starts to smoke. Drizzle the egg custard with oyster sauce and green parts of the scallions, then pour the hot oil over the surface. You should hear a big exciting sizzle. Serve immediately with hot rice.