Let me show you this easy, slippery and heavenly soft Chinese steamed egg with tofu that requires minimal ingredients yet delivers a delicate look and flavoured dish. Speaking of steamed egg, everyone is familiar with it. This is a kind of delicacy that looks simple if you master the technique.
I still remember the first time I asked my mom how to make a steamed egg. It was so funny that she said beat the egg, add water, then steam. No difficulty at all. I am not blaming her, of course. Olders always rely on experience rather than recipes.
Because if the wrong method is mastered, it will end up in the egg liquid is not solidified or the middle part is not cooked. What is going on? If you have mastered the technique, then you can move to a higher level of steamed egg with tofu like what you can see from the picture. Topping with this deep orange, taste grainy, and carry a generous ooze of oil, creamy salted egg yolks everywhere. In the end, you’re in for a satisfying meal, with a lingering taste of umami.
WHY IS MY STEAM EGG NOT SMOOTH?
There are some critical steps that need to be paid attention to:-
1) The ratio of egg and water is 1:2. If you add too much water, it will cause the water to separate from the egg, which will fail to make the egg mixture turn into a solid form. I am using a medium-sized egg which measures about 50ml each. So I added 100ml of water to the egg. For this recipe, tofu always contains a lot of water after steaming, so I will reduce my water ratio for 20ml.
2) Not forget to add salt. You must know that without salt, the protein the egg mixture is difficult to solidify.
3) Lightly beat the eggs to avoid too much air getting into the custard and strain the egg mixture to get rid of bubbles before steaming to ensure a smooth and silky surface.
HOW TO REMOVE TOFU FROM BOX
Let me share with you some tricks. Cut small holes at the four corners of the box with scissors. Tear off the plastic cover of the tofu. Place the tofu upside down on your palm. At this stage, excess water will flow out of the box. Gently tap the tofu box. You should be able to feel the tofu drop into your palm. If it is still stuck, just give it a tap again.
Chinese steamed eggs don’t need sophisticated seasoning. If you don't want to use salted egg yolks, just add a little light soy sauce and sesame oil, then cut through the curd several times to let the sauce penetrate. Simply delicious!
Hope you find this guide useful and learn how to make it flawlessly which going to make you relax and enjoy.
Happy cooking!
INGREDIENTS
1. 2 boxes of silky tofu
2. 5 eggs
3. 3-4 salted egg yolks (steamed and
mashed)
4. 480ml of luke warm water
Seasoning
1. 1 tsp salt
2. 1 tsp sesame oil
3. 1/2 tsp sugar
INSTRUCTIONS
1) Boil the water in the steamer while you are preparing the ingredients.
2）Tofu always contains a lot of water after steaming. So, I will steam the tofu to remove the excess liquid. Put the tofu on a deep flat bottom plate. Sliced the tofu into small pieces ( I am going to use the same plate to steam the egg) Steam for 5 minutes. Pour the excess liquid.
3) Add salt and sugar to the luke warm water, stir well. Add the seasoning water to the egg, a little at a time, stir well and strain it. Add in the sesame oil, stir well again until all combine.
4) Pour the egg mixture into the tofu
5) After the water is boiled, put the tofu with egg in the steamer and steam it through the water at medium heat for 3 minutes. Turn off the heat, let it sit in the steamer for 15 minutes.
6) Take out from the steamer, sprinkle with mashed salted egg yolks and spring onions.
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