Steamed Eggs with Tofu are a classic Chinese comfort dish celebrated for their ultra-silky, custard-like texture and delicate, savory flavor. This elegant yet simple dish transforms ordinary eggs and tofu into a melt-in-your-mouth experience that’s both satisfying and comforting. Perfect as a side dish or as part of a complete meal, steamed eggs pair beautifully with steamed rice and lightly cooked vegetables, making them versatile enough for both everyday dinners and special occasions. With a few straightforward steps—whisking, straining, and gentle steaming—you can achieve flawless, smooth custard every time. Topped with aromatic scallions and a drizzle of hot oil, this dish is as visually appealing as it is delicious, and a staple for home cooks who appreciate refined yet approachable Chinese cuisine.

Steamed Eggs with Tofu Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 15 minutes

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

Instructions

1. Prepare the tofu and eggs

Cut the egg tofu into 1/2-inch rings and arrange them in a heatproof serving bowl.
In a mixing bowl, add eggs and salt. Whisk until smooth.
Pour lukewarm chicken stock into the egg mixture and whisk to combine.
Strain the egg mixture through a fine mesh sieve into the serving bowl to eliminate air bubbles.

2. Steam the eggs

In a large steamer over high heat, bring the water to a boil.
Reduce the heat to low, place the serving bowl in the steamer, and cover it with a plate.
Cover with the lid and steam for 15 minutes, or 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 cooking oil until smoking. Carefully pour it over the scallions.
Drizzle soy sauce over the top and enjoy immediately.

Tips & notes

Use lukewarm chicken stock: Keep the stock between 98–105°F to achieve the smoothest, silkiest texture.
Maintain the egg-to-liquid ratio: About 1:1.5 ensures a perfect custard consistency.
Strain the egg mixture: Straining before steaming removes bubbles and gives a flawlessly smooth surface.
Cover the bowl with a plate: This prevents water droplets from falling onto the eggs while steaming, avoiding holes or cracks.
Adjust steaming time as needed: Different bowl sizes or shapes may cook faster or slower, so check accordingly.

Steamed Eggs with Tofu