Tamago Tofu - Easy Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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Ramen Eggs - Ajitsuke Tamago

Ajitsuke Tamago, or ramen eggs, are soft-boiled eggs marinated in a savory-sweet sauce, making them a flavorful addition to ramen bowls or a delicious snack on their own.

The marinade is a balanced mixture of soy sauce, mirin, sake, and sometimes a bit of sugar. These ingredients come together to create a rich, umami-packed flavor.

Peeled eggs are soaked in the marinade for several hours or overnight, allowing the flavors to infuse while the whites take on a deep, golden-brown hue.

Ajitsuke Tamago is typically sliced in half to reveal the luscious yolk and served atop a steaming bowl of ramen. They’re also excellent as part of a bento box or enjoyed as a simple protein-packed snack.

These eggs are a must-try for ramen enthusiasts, adding depth and richness to every bite.

For the eggs:

-9 large eggs

- 60g mirin

- 120g regular soy sauce

- 60g dark soy sauce 

- 240g water (optional, for longer marinating times)

Optional spices:

- 1 tsp cayenne pepper

- 4 cloves garlic, peeled and smashed, or 2-inch piece of ginger, sliced

- 2 stars anise

Instructions

1. Boil the eggs

- Fill a large pot with water, ensuring it covers the eggs.

- Bring water to a boil over high heat. Lower heat to medium-high to keep a gentle boil (not rolling).

- Carefully lower each egg into the water using a spoon.

- Set a timer as follows:

 6 minutes – Set whites, runny yolks.

 6 ½ minutes – Set whites, jammy yolks (recommended).

 7 minutes – Set whites, slightly set yolks.

2. Cool and peel the eggs

- While the eggs cook, prepare an ice bath or a bowl of cold running water.

- Once done, transfer the eggs to the ice bath immediately and chill for 2–3 minutes.

- Gently tap the eggs on a hard surface and peel carefully.

3. Prepare the marinade

-  Combine the ingredients in a saucepan.

- Bring to a simmer and immediately remove from heat. Let it cool to room temperature.

4. Marinate the eggs

- Place peeled eggs in a single layer in a tall, airtight container.

- Pour the cooled marinade over the eggs, ensuring they are fully submerged.

- Marinate for at least 6 hours or overnight.

5. Store and serve

- Remove eggs from the marinade and transfer to a separate airtight container. Store in the refrigerator for up to 5 days.

- Save the marinade in a clean container for reuse within 3-4 weeks.

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Korean Marinated Eggs - Mayak Gyeran

Korean marinated eggs, also known as "Mayak Gyeran" (마약계란), are a popular side dish or snack in Korean cuisine. "Mayak" means "drug" in Korean, and the name is a playful reference to how addictive these eggs are due to their delicious flavor. 

Typically, the eggs are cooked until the yolks are just set but still slightly soft (jammy eggs) and kept in a marinate.

The marinated eggs can be served as a side dish with rice, added to ramen, or enjoyed on their own.

These marinated eggs are known for their rich, umami flavor and the delightful combination of the soy-based marinade with the creamy texture of the yolk. They are often found in Korean households and can be a great addition to various meals.

Ingredients:

- 6 eggs

- 30g white vinegar

- 120ml soy sauce

- 120ml water

- 80g brown sugar or honey

- 4 garlic cloves, chopped

- 40g yellow onions, chopped

- 4 scallions, chopped: 

- 1 jalapeno, chopped (optional)

- 1 red chili, chopped (optional)

- 1-2 Thai chilis, chopped (optional, for extra heat)

- 1 tbsp toasted sesame seeds:

- Sesame oil (for garnish)

Instructions:

1. Boil the Eggs:

   - Add enough water to a pot to cover all the eggs. Bring the pot of water to a boil.

   - Add the vinegar to the boiling water, then gently drop in the eggs. Boil the eggs for 6 minutes for soft-boiled eggs.

   - After 6 minutes, remove the eggs from the pot and transfer them to an ice bath. Let the eggs cool completely for about 5 minutes in the ice bath.

2. Make the Marinade:

   - In an airtight glass container, combine the chopped garlic, scallions, onions, peppers, soy sauce, honey or sugar, water, and sesame seeds. 

   - Stir all the ingredients together with a spoon.

3. Marinate the Eggs:

   - Gently crack and peel all the cooled eggs. Place the peeled eggs into the marinade.

   - Cover the container with a lid and let the eggs marinate for at least 6 hours in the fridge. Overnight marination is best for optimal flavor.

4. Serve:

   - Serve the marinated eggs with a bowl of warm rice, a drizzle of sesame oil, and some of the marinade sauce.

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Tea Eggs - Cha Ye Dan 茶葉蛋

Taiwanese tea eggs 茶葉蛋 are a popular snack in Taiwan, made by steeping boiled eggs with their shells cracked in a marinade of tea leaves and spices. The longer they marinate, the richer the flavor.

Tea eggs are commonly found in street food stalls and markets throughout Taiwan, as well as convenience stores.

Ingredients

- 10 eggs, boiled

- 50ml light soy sauce

- 40ml dark soy sauce

- 20ml rice wine

- 2 bay leaves

- 2-3 slices ginger

- 5-6 cloves of garlic

- 1 tbsp Sichuan peppercorns

- 1 teaspoon five spice powder

- 20g brown sugar

- 2 tablespoons black tea leaves

- 500ml water or enough for the eggs to be submerged

Instructions

1. Boil the Eggs:

- In a pot, bring eggs to a boil, ensuring there is enough water to cover all the eggs.

- Boil the eggs until they are hard-boiled.

- Once the eggs are cooked, cool them to touch.

- Gently crack the boiled eggs using the back of a spoon. Ensure the eggshells are cracked enough so the marinade can penetrate the interior without breaking the eggs apart.

2. Prepare Marinade:

- In a pot, combine marinate ingredients and add water. 

- Place the cracked eggs into the pot with the marinade, ensuring they are fully submerged.

- Cook the eggs in the marinade for at least 1 hour, or longer for a deeper flavor.

3. Serve: 

- Once marinated, remove the eggs from the marinade, peel them, and serve whole or halved.

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