Egg Tofu by Wen Yie

Ingredients:
Homemade soya milk (sugarless)
Whole eggs

Method:
1. Measure equal parts of soya milk and egg.
2. Lightly beat the egg and sieve it.
3. Mix sieved egg with soya milk.
4. Line the ramekin/steam plate with heat proof clingfilm, pour the egg mixer in (can sieve once again).
5. Cover the plate with another layer of clingfilm on top and make a few hole for the steam to release.
6. Steam for 15 mins.
7. Once done, cool it 1st and cut into desire shape. Can store in fridge for few days (still testing can keep for how long).

Tips:
- this egg taufu is very versatile, can add into soup, eat on its own.. I like to fried it a little, more fragrant.
- you may add some seasoning into the egg mixture before steam it.
- use small flame when steaming like making normal steam egg for smooth texture.