Silky steamed eggs need exactly 1:1.5 egg-to-water ratio—ancient Chinese chefs measured this using broken eggshells as cups.
Steamed Egg with Tofu
Dive into the delightful world of Steamed Egg with Tofu, a nutritious powerhouse that's both satisfying and light! This easy-to-make dish combines silky eggs and creamy tofu, creating a protein-packed treat that's bursting with flavor. Perfect for any meal, it's a comforting option you'll want to savor every day!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This silky Japanese chawanmushi met Chinese water-egg custard in 1920s Shanghai's International Settlement, where Japanese merchants discovered local cooks were already steaming eggs with tofu—brilliant minds thinking alike across borders, creating this protein-packed comfort food that's basically Asia's answer to quiche but without the fussy pastry faff that makes French cooking such a proper nightmare.
Regional Twist
In Korea's Busan province, they double the tofu, add kimchi juice to the egg mixture, and finish with gochugaru flakes instead of sesame oil for a spicy twist.
📝 Ingredients
Shopping List
- 3 pieces eggs
- for garnish green onions
- 1 block tofu
- as desired vegetables
Pantry Items
Amounts also listed in instructions below
- pepper (to taste)
- salt (to taste)
- sesame oil (to taste)
- 1 ½ cups (355 ml) water
👨🍳 Instructions
- 1
Cut the tofu into cubes and place it in a bowl.
- 2
Crack 3 eggs into the bowl.
- 3
Add 1.5 cups of water and a pinch of salt, then stir well.
- 4
Add any desired vegetables.
- 5
Place the bowl in a steamer with 1 cup of water in the outer pot and steam until it pops up (about 15 minutes).
- 6
Once steamed, remove from the steamer, sprinkle with chopped green onions, and enjoy!
💡 Pro Tips
- ✓Use a 1:1.5 egg-to-water ratio by weight (not volume) for silky custard texture - 3 large eggs (150g) need 225ml water, as volume measurements create inconsistent density.technique1:1.5 ratio by weight
- ✓Steam at exactly 212°F with the lid slightly ajar to prevent condensation drips that create pockmarks on the surface - water droplets falling onto the custard break the protein matrix.technique212°F, lid ajar
- ✓Strain the egg mixture through a fine mesh to remove chalaza (egg whites' twisted cords) which create uneven protein coagulation and lumpy texture.technique
- ✓Pre-salt your tofu cubes with 0.5% salt by weight for 10 minutes to draw out excess moisture that would otherwise create watery pockets in the final custard.ingredient0.5% salt, 10 minutes
- ✓Cover the steaming bowl tightly with plastic wrap, then foil to create a vapor barrier - this prevents steam condensation from diluting the custard and ensures even 185°F cooking temperature throughout.equipment185°F internal temp
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Silky steamed eggs need exactly 1:1.5 egg-to-water ratio—ancient Chinese chefs measured this using broken eggshells as cups.
Steamed Egg with Tofu
Dive into the delightful world of Steamed Egg with Tofu, a nutritious powerhouse that's both satisfying and light! This easy-to-make dish combines silky eggs and creamy tofu, creating a protein-packed treat that's bursting with flavor. Perfect for any meal, it's a comforting option you'll want to savor every day!
The Story
This silky Japanese chawanmushi met Chinese water-egg custard in 1920s Shanghai's International Settlement, where Japanese merchants discovered local cooks were already steaming eggs with tofu—brilliant minds thinking alike across borders, creating this protein-packed comfort food that's basically Asia's answer to quiche but without the fussy pastry faff that makes French cooking such a proper nightmare.
Regional Twist
In Korea's Busan province, they double the tofu, add kimchi juice to the egg mixture, and finish with gochugaru flakes instead of sesame oil for a spicy twist.
📝 Ingredients
Shopping List
- 3 pieces eggs
- for garnish green onions
- 1 block tofu
- as desired vegetables
Pantry Items
Amounts also listed in instructions below
- pepper (to taste)
- salt (to taste)
- sesame oil (to taste)
- 1 ½ cups (355 ml) water
👨🍳 Instructions
- 1
Cut the tofu into cubes and place it in a bowl.
- 2
Crack 3 eggs into the bowl.
- 3
Add 1.5 cups of water and a pinch of salt, then stir well.
- 4
Add any desired vegetables.
- 5
Place the bowl in a steamer with 1 cup of water in the outer pot and steam until it pops up (about 15 minutes).
- 6
Once steamed, remove from the steamer, sprinkle with chopped green onions, and enjoy!
💡 Pro Tips
- ✓Use a 1:1.5 egg-to-water ratio by weight (not volume) for silky custard texture - 3 large eggs (150g) need 225ml water, as volume measurements create inconsistent density.technique1:1.5 ratio by weight
- ✓Steam at exactly 212°F with the lid slightly ajar to prevent condensation drips that create pockmarks on the surface - water droplets falling onto the custard break the protein matrix.technique212°F, lid ajar
- ✓Strain the egg mixture through a fine mesh to remove chalaza (egg whites' twisted cords) which create uneven protein coagulation and lumpy texture.technique
- ✓Pre-salt your tofu cubes with 0.5% salt by weight for 10 minutes to draw out excess moisture that would otherwise create watery pockets in the final custard.ingredient0.5% salt, 10 minutes
- ✓Cover the steaming bowl tightly with plastic wrap, then foil to create a vapor barrier - this prevents steam condensation from diluting the custard and ensures even 185°F cooking temperature throughout.equipment185°F internal temp