Egg Tofu

Ingredients: 

1 large egg
1 egg yolk
3/4 cup plus 2 tablespoons unsweetened soy milk
pinch of salt

Directions:

1. Whisk up everything until well blended. Strain mixture to get rid of lumps.
2. Pour the egg mixture into a small bowl. Steam for 10-15 min until tooth pick test is clean.  Cool for 10 min.

Note:

1. An egg yolk is basically a bag of concentrated food for the development of a chicken embryo if the egg is fertilized. It doesn’t float around freely inside the clear egg white, but is anchored to the shell by two little twisted ropes called chalazae (pronounced cuh-LAY-zee), and these are the white lumpy things that affect the texture when you make steamed egg custard. One chalaza connects the yolk at the more pointed end of the egg and the other at the rounder end. This tethering ensures that the yolk is protected against hitting the inner walls of the egg if the egg is moved around.
2. To make sure the custard comes out smooth, steam 2 min on high heat and then slightly lift the lid to leave a small crack for steam to release. Continue to steam for 10 min.

Enjoy!