Ingredients

Let’s Cook!

• 1
  Beat the eggs well with the salt, add the soy milk, beat till smooth and shiny. Pour into pint size mason jar.
  
• 2
  Pint jar should be filled to the brim, 3/4 liquid, 1/4 foam. Let foam settle.
  
• 3
  Pour bottom of water in deep pan under the steamer to steam. Steam 20 minutes on low flame. Add boiling water if water has evaporated. Place loose lid on top of jar, to keep skin from forming on top of silken egg tofu, and put lid on top of the pan to keep steam inside. Test with finger to feel if silken egg tofu is jiggly firm. Done.
  
• 4
  Lift silken egg tofu jar out of steam bath, set upside down on its lid on a kitchen towel, it will drain and drop onto the lid when cooled. Cut 1/2” slices, shrinkwrap each slice seperately. Like all eggproducts, stays fresh three weeks in fridge and freezer. Makes 6 meals.
  
• 5
  Use as hot or cold meat, fish or seafood substitute with dinners, lunches, salads, hot and sour soups and sandwiches. My favorites so far are panfried golden on both sides, covered with mushroom sauce, like pork schnitzel. And abalone. And Vegetarian Cordon Blue. And imitation crabmeat sushi rolls. And chopped into chunks to make hot and sour soup. And Au gratin silken scallops. Even vegan bacon.