Soy Milk Steamed Eggs
Using unsweetened soy milk and eggs to create a custard base as firm and tender as silken tofu, then cracking whole eggs on top to steam. Drizzled with a savory, slightly spicy signature sauce and topped with scallions and cilantro, this dish is rich in flavor and pairs perfectly with rice.
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🍳 Cooking Flow
Whisk 2 eggs with unsweetened soy milk and a little soy sauce, then strain to remove air bubbles and pour into a plate. → Place a chopstick under the steamer lid to leave a gap, and steam the soy milk egg base for about 10 minutes until slightly set. → Crack 3 whole eggs on top and continue to steam until the egg whites are cooked and turned white. → Whisk the sauce ingredients together, drizzle over the steamed eggs, and sprinkle with chopped scallions and cilantro to finish.
Cooking Steps
Brief Cooking Order
Whisk 2 eggs with unsweetened soy milk and a little soy sauce, then strain to remove air bubbles and pour into a plate. → Place a chopstick under the steamer lid to leave a gap, and steam the soy milk egg base for about 10 minutes until slightly set. → Crack 3 whole eggs on top and continue to steam until the egg whites are cooked and turned white. → Whisk the sauce ingredients together, drizzle over the steamed eggs, and sprinkle with chopped scallions and cilantro to finish.
Introduction
Using unsweetened soy milk and eggs to create a custard base as firm and tender as silken tofu, then cracking whole eggs on top to steam. Drizzled with a savory, slightly spicy signature sauce and topped with scallions and cilantro, this dish is rich in flavor and pairs perfectly with rice.
Step 1
In a mixing bowl, beat 2 eggs, pour in unsweetened soy milk (ratio of 1 part egg to 1.5 parts soy milk), add a dash of soy sauce, and whisk until combined.
Step 2
Use a strainer to filter out bubbles from the soy milk and egg mixture, then pour it into a steaming plate.
Step 3
Place a wooden chopstick on the edge of the steamer to keep a gap, set the plate inside, cover the lid, and steam for about 10 minutes until the surface is slightly set.
Step 4
Prepare the sauce: mix 1 tbsp (15ml) of soy sauce, a dash of sesame oil, a dash of chili oil, a dash of white vinegar, and a dash of white pepper in a small bowl.
Step 5
Check if the base is firm, crack 3 whole eggs on top, cover the lid, and continue to steam until the egg whites turn white and solidify.
Ingredients List
Important Notes
💡 If salt is added directly to soy milk, it may cause the protein to clump; therefore, it is recommended to season the base egg mixture with a little soy sauce instead.
⚠️ Placing a wooden chopstick under the steamer lid to leave a gap prevents the internal temperature from getting too high, resulting in a smoother egg texture without air holes.
🔥 The more liquid (water or soy milk) added to the steamed eggs, the longer the required steaming time.
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