Steamed Eggs with Silken Tofu and Conpoy

 Hi everyone! Sorry I’ve been posting a lot less lately. Here in Canada when we have beautiful weather, we need to take advantage of it because it’s all over in the blink of an eye. I’ve been trying to spend as much time outdoors with my kiddies as I can. Speaking of kiddies, look what they received in the mail.

Veronica from Quay Po Cooks was sweet enough to send these “yins” to them! She called them yins (Chinese name), but upon googling Chinese hacky sac it lead me to the name Jianzi. I still couldn’t find a proper English name. Oh well, I’ll just stick to Quay Po’s version and call it a yin. Her version sounds better anyways ;-). Sorry, Quay Po, I tried looking for the proper English name for you, but no luck.

Look at the beautiful vibrant colours. As soon as I opened the box, my kids’ eyes lit up. “Mommy, Mommy, what’s that?” To be honest, I wasn’t quite sure how to explain it to them. I told them it was a kicking toy. Haha. I know you’re shaking your head right now, Veronica. To be fair though, growing up in Canada most of my life, I had never seen one of these before.

So the next day I took the kiddies and their yins to visit my parents. My Mom and Dad knew exactly what they were right away. Although I don’t think Mom’s teaching them to play it properly in this picture. Haha.

 

As Quay Po stated in this post, “To play the game, we needed to kick this up in the air with one foot and continue kicking as many times as possible without letting it drop on the ground.” Don’t worry, I’m teaching them how to play it properly now, Quay Po.

Quay Po is one of the sweetest bloggers you’ll meet in the blogosphere. We’ve been conversing through email on and off and also stalk one another on twitter and facebook. She has many amazing dishes on her blog. If you haven’t visited her blog, please do so, you won’t be disappointed. Thank you so so much for these lovely gifts, Veronica! My kiddies loved them and are still enjoying them. I’m so touched to have found such a wonderful and sincere friend like you. If ever I visit Malaysia, you’ll be the first person I call up. Another example of how real bloggie friendships are :-D.

Now for a simple recipe. A friend requested this recipe not too long ago on facebook, so this one’s for you dear friend.

When I was a child, my Grandma used to steam eggs for me to eat with rice for a few simple reasons:

1. I was a really picky eater who hated to eat meat, so this was her way of getting some protein into me.

2. It was quick and easy.

3. I liked my food piping hot (and still do).

I absolutely loved that dish because it was so easy to eat and I could eat it for days straight. Now I make a slightly different version with silken tofu and conpoy (dried scallops).

Ingredients:

  • 6 large eggs
  • 1 pack/tube silken tofu (edited to add)
  • 3 dried scallops
  • 1 to 2 stalks green onions chopped
  • half a rice bowl of “scallop water” (water from soaking the scallops)
  • 1& 1/2 TB fish sauce

Instructions:

Soak dried scallops in warm water over night. Take scallops of out of the water and chop into very small pieces. Save the water for later use.

Place steamer on stove and turn heat to high.

Slice tofu into 1 inch thick slices and arrange in a shallow dish suitable for steaming.

In a large bowl, crack in eggs and add in all other ingredients including scallop water (except for the tofu).

Give everything a good whisk making sure all ingredients are mixed well together. Pour contents of the bowl into the shallow dish that the tofu was arranged in.

Once the water for the steamer boils, turn heat down to medium high and steam eggs for 5 minutes. This part is crucial —> At the 4 minute mark, check to see that the eggs are not puffing up and keep a constant check on them. If the eggs begin puffing, turn down the heat and continue to cook. Continue to keep an eye on the eggs. Eggs are cooked when you stick a toothpick in the center and it comes out clean, not liquidy. This should take about 5 to 8 minutes, depending on the intensity and power of your stove.

My family and I enjoyed this with white rice along with some stir fried shrimp and a plate of veggies. This dish is great for kids as it’s healthy and easy to eat. If you’re feeding young children, please allow optimum cooling time as the eggs are piping hot on the inside. Hubby said he could’ve done without the silken tofu, but I liked the addition of the tofu. The option is yours, but I definitely recommend the dried scallops.

I probably won’t be blogging as much as I’m trying to take advantage of the minimal summer-like weather we get here with my kiddies. I’ll try to visit your blogs as much as I can. Before I leave, I also wanted to let you know that I FINALLY put up a recipes page. You’ll find a link at the top on the header. There are a lot of things I want to change with the blog, but now is not the time. Kiddies and family time will always have to come first. Thank you for reading again. I hope you’re all having a wonderful week. Until next time, friends and family :-D.

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41 Responses to “Steamed Eggs with Silken Tofu and Conpoy”


  1. 1 Anh May 25, 2011 at 10:42 am

    wow, thats a great idea! the tofu?!?!?! ingenious!

  2. 2 Leah @ Why Deprive? May 25, 2011 at 10:47 am

    Those toys are so pretty! Everything is more fun to play with when its brightly colored. :)

    Ive never, ever heard of cooking eggs like this before. I kind of feel like I’ve been missing out. They look so good. I’m definitely bookmarking this recipe. Thanks for posting it.

  3. 3 Faith May 25, 2011 at 11:11 am

    That was so sweet of Quay Po to send the yins to your kiddos! Love the pretty colors and it looks like they’re a lot of fun to play with! These eggs look great — would you believe I’ve never in my life had steamed eggs?! They look really flavorful though (love the green onion in there!) and I’d love to give them a try. Hope you’re enjoying the nice weather with your family!

  4. 4 Jos May 25, 2011 at 11:13 am

    I love steamed egg custard and you’re totally right..timing is everything to make the steamed egg custard not too puffy/wrinkly. My mom taught me the trick but it was still a hit and miss for me. I don’t have any eggs at home now (bummer!) but when I do, I’ll definitely make the steamed egg custard. Have a great day!

  5. 5 actorsdiet May 25, 2011 at 11:30 am

    yum! what would you do for a veggie version?

    • 6 LeQuan May 25, 2011 at 12:11 pm

      Hmm…that’s a great question, Lynn. Since eggs are the main ingredient, maybe try using egg whites only? I’ve never tried that so I’m not sure if it’ll still work. Don’t use the dried scallops, but just use plain water. Instead of fish sauce, use soy sauce or sea salt. Hope that helps. I strongly urge you try a version with the dried scallops also, they make this recipe so much better.

  6. 7 Quay Po Cooks May 25, 2011 at 11:37 am

    LeQuan, If you see me now, you would have notice my neck has grown a few inches longer because I have been stretching to look out for your new post hehe.

    I love the photo of your Mum teaching your kiddies how to play the “Yin”. A great pic of Grandma bonding with them.

    Oh yes, if you ever visit Malaysia, please allocate a day or two to spend with me. I am sure we will have lots of fun “yakking”, eating and shopping!! If you do not mind my humble place, you, Gary and your kiddies are welcome to stay with me. Since Nick has moved out to stay on his own, I have a spare room now.

    When my Quay Lo saw the picture of the dish and read the recipe, he immediately recognise that my mum has cooked this dish before but in a slightly different way and she did not use dried scallops. This is a delectable healthy dish. Your version looks very scrumptious and I got to try it.

    Suddenly I feel I am not on the ground but floating because of all the compliments you shower on me. Reiterating what the humurous Mary Moh had said to me, would you like to hold on to my leg and have a free ride?? LOL! Jokes aside, I appreciate your friendship very much and feel blessed to have found you! Much love from this Quay Po.

    • 8 LeQuan May 25, 2011 at 12:20 pm

      Oh Quay Po, you are just too too kind! I don’t know if you’ll be able to handle just me, let alone my 2 holy terrors. Haha. Thank you for your kind offer, I’m so touched. Same goes for you and Quay Lo ok? Make sure you let me know if you ever visit Canada.

      Yes, this is a very popular Chinese dish and so many versions huh? Now you know why I laughed when I saw the picture on you FB. I was half way thru posting this post at that time.

      You and Mary are such a hoot. You two totally crack me up. Mary can have the right leg, I’ll take the left. Wheeeee…..!!!!!! Nothing to float about though, everything I say about you is true :-D. Sincerity wins hearts, my dear friend. You’ve definitely won mine :-D.

  7. 9 The Hungry Hubby May 25, 2011 at 11:48 am

    And just what do you mean by you “were” a picky eater? I guess some things don’t change, huh?!? heehee.

  8. 11 pachecopatty May 25, 2011 at 12:05 pm

    I just came home, checked my links and here it is- a new blog post- as you promised! I agree with you that the time you spend with your family is the most important, I’m just happy if you sneak in a blog post once in awhile;-)
    I know you mentioned that your steamed egg with tofu and dried scallops is an easy dish but I had to reread it to figure it out. The actual entire finished steamed dish is so beautiful and I think a very clever idea. My mind is wandering to all the different ingredients you could use for flavorings….
    Your last photo of the eggs with the rice looks just delicious and very tempting!
    I love the little feathered hacky sacs, how sweet for your cute kiddies to receive a fun gift like this in the mail, you have some nice friends! Also, like the photo of your mom playing/teaching the game, very nice touch -what an entertaining mom you have LeQuan;-)Have a great week;-)

  9. 12 Anna Johnston May 25, 2011 at 3:07 pm

    Hey there lovely LeQuan. So great to see a new post from you. Your kids (& Mom) look like they’re loving their yin – we used to have these in Oz when I was in school, they were all the rage & my bro was very cool because he could kick one of those things around for ages. I don’t think we called them yins though, so there you go – new name for me ;)
    Aren’t the wonderful friendships we meet through blogging the best huh, its totally opened up the world for me, I get so excited when I come across a new dish from my bloggie friends, like these steamed eggs – never tasted them before, but absolutely have to now, thanks for sharing the how to :)
    Have an awesome week my friend & you guys enjoy the sunshine & great weather – we’re in the thick of an early cold winter (which is seriously nothing like you guys get) but we Aussies get a big cross without our blue skys & sunshine, winter is so ….. ummm…. challenging :)

  10. 13 Ameena May 25, 2011 at 3:44 pm

    No need to apologize! I totally understand that summer in Canada is over in a minute so you should definitely enjoy it while you can.

    How nice of Veronica to send your kids little gifts. I’ve never heard of yins before but I hope they provide hours upon hours of entertainment for the little ones. :) I agree with Anna – bloggers make the best friends!

    Enjoy your weather LeQuan!!

  11. 14 Ameena May 25, 2011 at 3:44 pm

    PS – I am going to try these steamed eggs…I have never heard of such an amazing thing but if your kids eat it, maybe mine will too!

  12. 15 Juliana May 25, 2011 at 4:41 pm

    LeQuan, good to hear from you again…I was just wondering about you. Love the pictures of your kids with their new toy :-)
    I haven’t done steamed eggs for a while and I like the idea of silken tofu in it. I know exactly what you mean by critical timing of steaming the egg, they can puff so much that will not be smooth and silky :-)
    Hope you are having a great week and still enjoying the nice weather.

  13. 16 Blackswan May 25, 2011 at 5:44 pm

    OMG, I love that game! It certainly brings back memories. I used to be very good at it & often made Captain of the team. Hahaha! Then I tried playing it again when my son was in Elementary Sch but I couldn’t even pass 3 kicks. LOL! So embarrassing!

    Those steamed eggs look good. We love steamed eggs especially Japanese style & make them sometimes for bfast :)

    Totally agree that family time is important. I’m also getting slack after my vacation :)

  14. 17 sophia May 25, 2011 at 10:14 pm

    I think you will love Singapore. They have this hot plate spicy egg tofu dish that is super super super super fantastic. I have no recipe for that…I wonder if Quay Po has it? Btw, her “name” cracks me up. LOl.

  15. 18 5 Star Foodie May 25, 2011 at 10:30 pm

    This looks like such a fun game to play with the kids! Enjoy all the warm weather activities with them!

    I need to try the steamed eggs, those look delicious for sure!

  16. 19 thecompletecookbook May 26, 2011 at 1:55 am

    What fabulous bright fun toys for your kiddies – I am sure they will play with them for a long time.
    It’s incredible the friendships we build through blogging and then to see those same friends on other blogs too.
    I would never have though of steaming eggs – what a brilliant idea and served with rice reminds me of egg foo yong. :-) Mandy

  17. 20 Kelsey @ Snacking Squirrel May 26, 2011 at 11:51 am

    your mom seems like such a beautiful person to be around, i love that picture of her with the little ones!
    the weather is definitely looking better huh! its hard to blog as much because all you want to do is go outside and soak up every little bit of it… and it would probably be a shame not to!! XOXO <3

  18. 21 Lazaro May 26, 2011 at 1:58 pm

    Hope you have a great time with the family enjoying time out. Blogging can wait for sure. Lovin’ this tofu dish. A very interesting ingredient the dried scallops.

    Be well

  19. 22 Stevie May 26, 2011 at 6:23 pm

    The yins sound like the hackie sack as you say. I had friends in high school who could keep those aloft for hours on end. We really didn’t have that much to do then since the internet had yet to be invented.

    This tofu egg dish sounds quite lovely. Almost like a Spanish egg torte. You didn’t list the tofu in the ingredients. Did you use just one package?

    This sounds like something that we’d like. I’ve never used dried scallop though we’ve had dried shrimp in several things. Is the flavor quite intense?

    • 23 LeQuan May 27, 2011 at 1:33 am

      Hi Stevie,

      Thanks for pointing out the mistake, I’ve corrected it now. Yes, I used one pack of silken tofu. The kind I bought came in a tube-like pack.

      Dried scallops don’t have a very strong taste to them. They have a slightly sweet seafood taste. That’s why they’re perfect for this dish. They don’t overpower the eggs or tofu because their taste is not too intense. They are more intense in flavour than a regular seared scallop though. Hope that helps to answer your question.

  20. 24 tigerfish May 27, 2011 at 4:01 am

    Well, you are right in a way. It is a kicking toy but you need to kick them upwards with the feet and not outwards :p…sorry I have done a bad job in describing :O

    Absolutely love your steamed egg dish. Will try them soon. :)

    I hope I don’t miss the summer-like weather in California in the blink of an eye!!!! I am out almost the whole month of May and can’t wait to be back home!!!!

    Enjoy your time with the kids and family.

  21. 25 Reese Darragh May 27, 2011 at 10:40 am

    Le Quan,

    That dish brings back so many memories. My grandma used to love making it for us when we were young. I can never get tired of steamed eggs with rice. They are so easy to make yet so delicious.

    Reese

  22. 26 Tanantha May 27, 2011 at 2:28 pm

    I was gonna ask how to play yins hahaha. Your mom posture (in the pic) makes me laugh :D I’ve had and made steamed egg before but don’t think I ever put silky tofu in there. Need to try it! Happy memorial day weekend LeQ! Oh yeah me too – take advantage of good weather as much as possible!

  23. 27 Jessie May 29, 2011 at 11:29 am

    Good for you for taking time with your wonderful and adorable K&L to enjoy the lovely weather! I’ve been seeing your weather updates on FB :) As you said, mothering (and real life!) before blogging any day!!!! Enjoy this time with Gary and the kiddies and your kitchen!! Your steamed eggs with tofu and conpoy looks delicious, especially piping hot, mmmm – I can practically see the steam! I never would have thought of adding silken tofu, but the conpoy is a must and one of my favorite things to flavor a congee or soup (too bad it’s so $$! :P ). Perfect recipe, as always! I had fun scrolling through your recipe page, and I think your idea to list the fun recipes you’ve tried from other blogs is a great one! I should do that, too … eventually … with a little more time :)

    I had to laugh when I saw K & L with their yins! The only time I ever saw one was in Beijing, where they sell them on the street. They are so much fun to play with! I was terrible at keeping it in the air, but who cares! Fun! I wish I had brought one back with me ;) I hope K & L enjoy their new toys! :)

    xoxo Jessie

  24. 28 Cindy @ This Adventure, Our Life May 29, 2011 at 10:47 pm

    Your little ones are adorable!! Take advantage of all the warm weather!! We are doing the same, spending time together outside!! Love the first photo :) This recipe looks good!! I love eggs and tofu!! Hope you are doing well.

  25. 29 Miri Leigh May 30, 2011 at 11:29 pm

    Great idea with the tofu! Enjoy your time with the family :)

  26. 30 Light Delight with Tou Tou May 31, 2011 at 7:48 am

    Hey LeQuan! Please enjoy the summer of Canada! I was in Ottawa in 2007, and the summer was very nice , but short! :-)
    I love the tofu and egg dish , which reminds me of the one I had at home. My mom always put scallop and shrimp in it, M’mmmm so tasty!!

    Having a great summer! :)

  27. 31 Maki May 31, 2011 at 10:02 pm

    Looking thru those photos took me back to the day of my kids being smaller and I making playdoh for them too. So fantastic.

  28. 32 Jill@MadAboutMacarons June 1, 2011 at 11:21 am

    I love the look of your tofu and egg dish. I’d love to take a fork and dig in! What an adorable family! Enjoy your precious time together and make the most of the weather, too.

  29. 33 A Canadian Foodie June 2, 2011 at 8:02 am

    Look at me – days and days later – finally reading your post. I have left it open here since you wrote it. Finally! What gorgeous photos of your treasures, first. How wonderful, LeQuan, that you have developed a relationship with your cyber friend to the extent of her sending your children these incredible hacky sacs. I can certainly see how confusing it would be to understand how to use them with the gorgeous feathers protruding from them. I have never seen any with feathers before!
    Great idea for the dried scallops. The recipe looks really delicious, flavourful and quite straightforward to make. I think even I could do it with these instructions!… and I usually do not have that level of confidence with most of the dishes you share here!
    I just cannot get back into reading and blogging. I am in a serious slump. I miss it, yet am very unable to get to it. Certainly, there is a not so quiet inner struggle about this going on with me right now.
    GREAT POST!
    XOXO
    Valerie
    BUG HUGS to the kiddies!

    • 34 LeQuan June 2, 2011 at 11:41 pm

      Hi Valerie!

      How is everything going well with you, my dear? I completely understand your last paragraph. I’m going through the same thing as well. Been having a bit of problems trying to find the blogger in me again. Sigh. Plus, the beautiful weather we’ve been having sure isn’t helping much either. Hope all is going well with you.

      Big hugs!!!

  30. 35 chopinandmysaucepan June 3, 2011 at 5:51 pm

    I absolutely love this dish!

    I find that steaming in very very low heat always give this dish a really nice silky smooth texture and prevents it from “puffing up” with a hardened texture.

  31. 37 magicofspice June 10, 2011 at 9:26 am

    Those toys are so pretty! What a sweet thing for her to send them to your angels. I hope you are enjoying your summer and the weather is still nice…
    I don’t think I have ever tried steamed eggs but it looks wonderful :)

  32. 38 purabinaha June 13, 2011 at 3:14 am

    My mouth has started watering on such breathtaking pics and recipes on your blog!! You are a great cook and a talented shutterbug. Do visit mine when your time permits.
    purabi naha
    http://cosmopolitancurrymania.blogspot.com

  33. 39 MaryMoh June 17, 2011 at 12:07 am

    Beautiful picture of your kids! :D Looking forward to playing with them one day. Love the egg dish. I really should be cooking this more often….easy, healthy and delicious. Have more fun out with your kids! :D


  1. 1 Jessie, RD Trackback on July 18, 2011 at 1:19 pm
  2. 2 You Are My Inspiration, Part II Trackback on July 24, 2011 at 10:03 pm

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