Steamed egg with tofu

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This easy tofu steamed egg with salted egg yolk crumbs takes that homey favorite to the next level – combining the smoothness of tofu and egg with the rich, savory punch of salted egg yolk. It’s simple, elegant, and perfect for a quick weekday meal.

This recipe is proof that minimal ingredients can create maximum flavor. The soft tofu and egg mixture melt in your mouth, while the golden salted egg yolk crumbs add an irresistible umami flavor. It’s nutritious, budget-friendly, and ready in under 20 minutes – ideal for busy home cooks who still crave something special.

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. Older 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 1:1. 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 200ml of water to the egg.

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 into 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 is going to make you relax and enjoy.

Happy cooking!

 

INGREDIENTS

1 box of silky tofu

4 eggs (200ml)

3-4 salted egg yolks (steamed and mashed)

200ml of lukewarm water 

Some White Pepper


 

Seasoning

1 tsp salt

½ 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.  Slice 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. Beat the eggs in a measuring cup. In another cup, add salt and sugar to the lukewarm water, stir well. Add the seasoning water to the egg, a little at a time, stir well and strain it. Add the sesame oil, stir well again until all combines.

4. Strain and 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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