Chinese, Side Dish, Tofu

Steamed Homemade Egg Beancurd with Filament Sticks


Have you tried making your own egg beancurd/tofu? Why not? It’s super easy, super fast, super delicious and most important of all it’s homemade. What you need is just 3 basic ingredients: plain soybean milk, eggs and cornstarch. I’ve never thought it would be this easy: mix, steam and eat! Haha This dish is perfect for working women. You can easily prepare the mixture the night before and just pop into the steamer the next day.

Steamed Homemade Egg Beancurd with Filament Sticks
My first homemade egg beancurd. Yipee!

Ingredients
Some of the ingredients (clockwise from top right): soybean milk, eggs, spring onions and shredded filament sticks.

Begin by beating eggs lightly in a bowl.

Add Beaten Egg
Then pour beaten eggs into soybean milk. Add seasoning, mix well and then strain.

Pour mixture into a steaming platter, add shredded filament stick and steam over low heat for about 15 minutes.


Drizzle the cooked egg beancurd with spring onions, fried shallots and soy sauce. Serve hot with rice.

Easy right?

Steamed Homemade Egg Beancurd with Filament Sticks
The outcome is a super smooth egg beancurd. Fried shallots is a compulsory ingredients for any steamed beancurd… remember that. 🙂

If crab filament stick is not your cup of tea, you can substitute with minced pork (need to be seasoned).

Steamed Homemade Egg Beancurd with Filament Sticks
Adapted from Beancurd Flavor
Serves 2

300ml plain soybean milk (without sugar)
3 eggs
2-4 crab filament sticks (shredded)
1 tablespoon spring onion, chopped
2 tablespoons light soy sauce
1 tablespoon fried shallots

Seasoning
1 teaspoon salt
1/2 tablespoon cornstarch
1 teaspoon chicken stock granule
1/2 tablespoon fried shallot oil

Method:
1. Beat egg lightly and then slowly add into soybean milk.

2. Add seasoning (salt, cornstarch, chicken stock granule and fried shallot oil) and mix to combine.

3. Strain mixture into a steaming bowl.

4. Next add shredded filament stick onto the mixture.

5. Steam at low heat for around 15 minutes until cooked.

6. Remove from heat and garnish with chopped spring onion, light soy sauce and fried shallots. Serve immediately.

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8 Comments

  • Reply Nava Krishnan November 23, 2011 at 11:09 am

    Honestly, I have been thinking of this recipe for a long time but have not made it before. You bet its simple and you have done a great one, lovely and yummy.

  • Reply small Kucing November 23, 2011 at 6:42 pm

    ooo…it’s much better than normal steam egg 🙂

  • Reply Sharon November 24, 2011 at 11:27 am

    I love this dish!! Thanks for showing how to make it!

  • Reply Che-Cheh November 24, 2011 at 7:42 pm

    Dearies, thanks for dropping by with your precious comments. 🙂

  • Reply foongpc November 30, 2011 at 12:41 pm

    Wow! This is super easy! I think I can make one for myself too! Thanks! : )

    • Reply Che-Cheh December 1, 2011 at 12:28 pm

      Oh yes definitely anyone can try this super easy recipe.

  • Reply jacqueline October 16, 2013 at 4:56 pm

    love ur blog nice cooking nice recipe

    • Reply Che-Cheh October 16, 2013 at 5:23 pm

      Hello Jacqueline!

      Thank you.
      Come back for more recipes. 🙂

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