Boil the water in 20-23cm (8-9 inch) pot which will fit glassware for egg Tofu.
Put eggs and salt in the glassware (or a big coffee mug that will fit in the pot) and pour 1 cup (250ml) of boiling water slowly in, whisking with a fork. Use a spoon to remove all the bubbles from the top of the eggs.
Place the glassware gently into the pot, cover the eggs (if using a coffee mug use a small plate as a lid) and put the lid on the pot. Double boil for 10 minutes on medium heat. Garnish with green onion and carrot on top of the eggs.
This is one of my favorite dishes to make when I can't figure out what I want to eat. I usually mix this with hot rice and a little bit of soy sauce. It's so soft and smooth that it's great to eat when you have a sore throat.
02 Feb 2010
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