Steamed Eggs with Seasoned Tofu

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I used to make steamed eggs at home. This is kind of savoury egg custard like chawamushi in Japan. For our everyday consume steamed eggs I flavoured with chicken stock and it tastes great just plain. As I mentioned in early post my father is vegetarian and I want to prepare this for him when I'm back to hometown. For vegetarian version I serve it with topping mainly from tofu along with other vegetables.

A good steamed eggs has a smooth and soft consistency. I normally use 2 grade B eggs with a cup of stock or water. In order words, ration of liquid to eggs is ½ cup to a grade B egg (weight about 60g). Steam it over medium or medium-low heat (depend on your stove) result in a smooth and soft consistency custard.

This is how I dice fried tofu

Recipe from Vivian Pang’s Kitchen

Steamed Eggs with Seasoned Tofu Topping

Ingredients:

~Custard

2 grade B eggs

1 cup water

¼ teaspoon salt

1 teaspoon light brown sugar

1 teaspoon light soya sauce

Pinch of pepper

~Topping

100ml water

½ teaspoon light brown sugar

½ teaspoon black soya sauce

1 teaspoon light soya sauce

Pinch of pepper

                     

1 fried firm tofu, diced as shown in picture

Some black ear fungus, soaked and cut into small cubes

Few green bean (French bean), cut thinly

½ big chili, deseeded and cut into small cubes

Cornstarch water

Dissolve ½ teaspoon cornflour in 1 tablespoon water

Methods:

1. In a large bowl, gently beat eggs with chopsticks or whisk in a back and forth motion. Try not to introduce air bubbles, if possible.

2. Add all the seasoning into water and stir to dissolve. Pour the seasoned water into the beaten eggs. Gently mix together with chopsticks or whisk. Again, try not to introduce air bubbles. Cover with heat-proof cling wrap and is ready for steaming.

3. Place a steam rack inside a pot/ wok. Add water to pot so that the water line comes just slightly below the top of the steam rack, but not touching the steam rack. Bring to a rolling boil, then turn the heat down to medium low or medium- enough for small simmering boiling bubbles. Carefully place bowl with egg mixture inside the pot on top of the steam rack. Lid on and steam about 8 minutes or the custard jiggles.

4. For the topping, add in water and all the seasoning. Follow by firm tofu, black ear fungus and green bean. Bring to boil and taste seasoning. Add in chilies and cornstarch water. Bring to boil again. Off the heat once thicken. Serve the steamed eggs with the topping.

* Your heat source might not same as mine. Just experiment and you will get the perfect steamed eggs in no time!

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School holiday is on and I will bring my kids back to my hometown. Of course I will cook my vegetarian dishes back hometown and hoping my father will love it. See you after about a week time!