Discover the perfect harmony of warmth, comfort, and nutrition with this delightful low-carb meal featuring steamed eggs and tofu.

This simple yet satisfying dish showcases the wonders of steaming as a cooking method, preserving the full spectrum of nutrients within.

What sets this dish apart is the fusion of protein-rich elements gathered from the sea, the earth, and the farm—prawns, tofu, and eggs—all coming together to provide a balanced and flavorful experience.

Chinese steamed eggs and tofu. Steamed Eggs, tofu, broccoli and shrimps. — Chinese steamed eggs and tofu

Chinese steamed eggs, steam broccoli, steam tofu — Chinese steamed eggs and tofu

About This Recipe:

In my quest for a low-carb Chinese meal, I’ve come up with this special recipe. This recipe combines the comforting goodness of steamed eggs, a favorite in Chinese cuisine known for being easy on the stomach and beloved by kids and seniors. To make it even better, I’ve added prawns, tofu, and broccoli, boosting its flavor and nutrition content.

I’ve cooked and refined this recipe many times, and each time has been enjoyable. I hope you like it too!

Ingredients:

Eggs: Feel free to include more eggs, but keep the egg-to-water ratio around 1:1.2 for the best results. To ensure a smooth texture, sift the egg and water mixture before adding it to the Tofu.
Tofu: Choose silky or normal tofu for the best texture similarity to the steamed egg. Avoid using hard-pressed tofu as it’s too firm for this recipe.
Prawns: Raw prawns offer more flavor compared to pre-cooked ones. If you decide to skip the prawns, the dish becomes vegetarian-friendly.
Soy sauce: Soy sauce plays a crucial role in this recipe. Since it isn’t cooked, using high-quality soy sauce is essential. If you’re unsure which brand to pick, Lee Kum Kee is a reliable choice.

How To Make This Dish:

Step one: Preparing for steaming

Lay out the tofu pieces on the bottom of the bowl. Meanwhile, whisk together eggs, water, and salt, sifting to remove bubbles. Place prawns and broccoli on top of the dish.

Step two: Steaming

Cover the bowl with cling wrap. Put it into the steamer and steam for a minimum of 20 minutes or until the eggs have been set.

Step three: Seasoning

Heat oil and spring onions in a small saucepan over medium heat until the spring onions sizzle. Pour this mixture over the dish, add soy sauce, and serve.

Recipe Notes:

Steaming duration: Starting from around 20 minutes, the time needed to steam varies based on the bowl’s depth and the steamer’s design. Steamers with better airtightness may require less time. To check for doneness, you can use a chopstick to test if the eggs have completely firmed up.
Place cling wrap over the bowl to shield the dish from steaming water.
The dish might seem less hot than it actually is, so exercise caution and test the temperature before taking a bite to avoid burning your mouth.

FAQs:

Q: Is it possible to use frozen prawns instead of fresh ones?

A: Yes, you can use frozen prawns as a convenient option. Just make sure to properly thaw and drain them before incorporating them into the dish.

Q: What can I replace prawns with for a vegetarian version?

A: To make this dish vegetarian, you can omit the prawns and consider adding mushrooms for added texture and flavor.

Q: Can I add other seasonings to customize the flavor?

A: Absolutely, feel free to get creative with seasonings. A dash of sesame oil, chili oil, or minced garlic can add layers of aromatic flavor.

This dish is adaptable for many situations—it’s a great match with rice or a fantastic choice as a high-protein, low-carb meal on its own. It’s the kind of homemade comfort food that not only tastes great but also supports your well-being. Give it a shot, you’ll love it and want to make it again.