Steamed Eggs with Tofu

Want to know the secret to ultra-silky, melt-in-your-mouth steamed eggs? This Steamed Eggs with Tofu recipe is unbelievably smooth, savory, and delicate—like a warm custard you can eat with a spoon. With a few simple tips, you’ll get a flawless texture every time—no bubbles, no cracks, just pure comfort. Let’s dive in!

Recipe

Ingredients:
2 packages egg tofu
5 large eggs (1 cup, or 250 ml)
1/10 teaspoon salt
1 ½ cups lukewarm chicken stock (356 ml) (98 to 105 degrees F)
½ stalk scallions, thinly sliced
1 ½ tablespoons oil
1 tablespoon soy sauce

Instructions

1. Prepare the tofu and eggs

• Cut the egg tofu into ½-inch rings and place them in a serving bowl.
• In a mixing bowl, add the eggs and salt. Whisk until smooth.
• Pour the lukewarm chicken stock into the egg mixture and whisk.
• Strain the egg mixture through a fine mesh sieve into the serving bowl to eliminate air bubbles.

2. Steam the eggs

• Place the serving bowl in a steamer and cover it with a plate.
• Bring a pot of water to a boil over high heat.
• Set the steamer over the pot. Reduce to low heat, cover with a lid, and steam for 15 minutes until the eggs are set.
• Turn off the heat and let the bowl rest in the steamer for 1 minute before removing.

3. Serve

• Top the steamed eggs with sliced scallions.
• In a small pan over high heat, heat the oil until smoking. Carefully pour it over the scallions on the eggs.
• Drizzle soy sauce over the top and enjoy!

Tips & notes

• Use lukewarm chicken stock should be between 98 to 105°F.
• The egg-to-liquid ratio should be about 1:1.5.
• Straining the egg mixture helps eliminate bubbles and ensures a silky texture.
• Covering the bowl while steaming prevents water droplets from ruining the smooth surface.
• If using a different bowl size or shape, steaming time may vary—adjust accordingly.