Steamed Eggs with Tofu
Steamed Eggs with Tofu is a soft, silky Chinese comfort dish with a delicate custard texture and light savory flavor.
Ingredients
- 2 packages egg tofu
- 5 large eggs, about 1 cup (250 ml)
- 1/10 teaspoon salt
- 1 1/2 cups chicken stock, lukewarm (98–105°F / 37–40°C)
- 1/2 stalk scallions, thinly sliced
- 1 1/2 tablespoons cooking oil
- 1 tablespoon soy sauce
Instructions
- To prepare the tofu and egg mixture, cut the egg tofu into 1/2-inch pieces and arrange them in a heatproof bowl. In a bowl, add the eggs and salt, then whisk gently until smooth. Add the lukewarm chicken stock and mix to combine. Strain the mixture through a fine mesh sieve into the bowl.
- To steam the eggs, in a steamer over high heat, bring the water to a boil, then reduce the heat to low. Place the bowl into the steamer and cover it with a plate, then cover with the lid. Steam for about 15 minutes, until just set. Turn off the heat and let it rest for 1 minute before removing. Depending on the size and depth of the bowl, the steaming time may vary slightly.
- To finish and serve, top with scallions. In a small pan, heat the cooking oil until hot, then carefully pour it over the scallions. Drizzle soy sauce over the top and serve immediately.
Video
Notes
- Whisk gently: Avoid creating too much foam to keep the texture smooth.
- Use lukewarm liquid: About 98–105°F helps the eggs combine evenly.
- Strain the mixture: This removes bubbles and gives a silky finish.
- Keep the heat low: Gentle steaming prevents air pockets.
- Cover the bowl: This keeps water droplets from falling onto the surface.
- Adjust steaming time: Deeper bowls may need slightly longer.
- Tofu swap: You can use regular tofu or skip it entirely.