This savoury steamed egg custard with tofu and prawns is one of those simple, comforting, nostalgic dishes that’s so much better than the sum of its parts. The classic, humble savoury egg custard is elevated with silken tofu and fresh prawns, then finished with soy sauce, sesame oil, chilli crisp and spring onions.
It’s easy to throw together, uses only a handful of ingredients and is perfect served with a bowl of hot rice. The kind of low-effort meal I could happily eat any day of the week. It’s that perfect intersection of light but filling, delicious but good for you at the same time. Perfection!
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Why You’ll Love This Recipe
There’s a lot to love about this dish. It’s simple enough for an easy weeknight meal, but the different textures and punchy toppings make it feel a little more special.
- Silky and comforting — The steamed egg is soft and custardy, with silken tofu adding even more creaminess.
- Quick and easy — There’s very little prep involved, and then the steamer does most of the work for you.
- Packed with protein — Eggs, tofu and prawns make this a satisfying, protein-rich meal.
- Big on flavour — Soy sauce, sesame oil and chilli crisp add plenty of savoury, spicy flavour to an otherwise delicate dish.
- Perfect with rice — Spoon everything over hot steamed rice to turn it into a simple lunch or dinner.
Ingredients and Substitutions
- Eggs — Use three large, fresh eggs for this recipe.
- Water or chicken stock — Either works well. Water keeps the flavour subtle, while chicken stock adds a little more savoury flavour.
- Silken tofu — Use silken tofu rather than firm tofu here. Its soft, creamy texture works perfectly with the jiggly steamed egg.
- Raw prawns — I use eight raw prawns, which cook directly on top of the custard as it steams. Make sure they’re peeled and deveined before using.
- Light soy sauce — Drizzled over the steamed egg just before serving to add saltiness.
- Sesame oil — A little goes a long way!
- Chilli crisp — Add as much or as little as you like depending on your preferred spice level. You can leave this off completely if you prefer.
- Spring onions — Finely sliced and scattered over the top for freshness and flavour.
Equipment You’ll Need
You don’t need any special equipment for this recipe, just a few basic kitchen tools and a steamer setup, whatever that may look like for you.
- Small bowl or jug — For whisking together the eggs and water or chicken stock.
- Fine mesh sieve — Straining the egg mixture helps remove any lumps or bubbles for a smoother finished custard.
- Shallow heatproof dish — Choose one that fits comfortably inside your steamer and is suitable for serving the finished dish.
- Steamer — A bamboo steamer, steaming basket or any large pot with a steaming insert will work.
I use these tools all the time, so if you’re looking for recommendations on my favourite kitchen tools and essentials, you can find them here.
How to Make Steamed Egg with Tofu and Prawns
Step 1: Crack the eggs into a small bowl or jug. Add the water or chicken stock and whisk well to combine.
Step 2: Add the silken tofu to a shallow heatproof dish and gently break it up with a spoon. Keep the pieces quite large. Pour the egg mixture over the tofu through a fine mesh sieve to remove any lumps or bubbles. Arrange the raw prawns on top.
Step 3: Place the dish in a steamer, cover and steam for 14 minutes, or until the egg is soft and jiggly and the prawns are cooked through.
Step 4: Serve immediately, topped with soy sauce, sesame oil, chilli crisp and sliced spring onions.
Tips for the Best Steamed Egg Custard
A few simple things will help you get that soft, silky and jiggly texture every time.
- Strain the egg mixture — Pouring the whisked egg through a fine mesh sieve removes any lumps and larger bubbles, giving you a smoother custard.
- Use silken tofu — The delicate texture of silken tofu works best here and blends into the soft steamed egg. Firmer tofu varieties won’t give you quite the same result.
- Don’t overcook the egg — You’re looking for a custard that is just set but still soft and jiggly. Start checking around the 12 to 14-minute mark.
- Check the prawns are cooked through — They should be opaque and firm once cooked. If needed, give the dish another minute or two in the steamer.
- Serve it straight away — Steamed egg is at its best hot from the steamer, finished with the soy sauce, sesame oil, chilli crisp and spring onions.
Serving Suggestions
This steamed egg with tofu and prawns is light but satisfying, so I like to keep things pretty simple when serving it.
- Steamed rice — Spoon the soft egg, tofu and prawns over a bowl of hot rice, making sure you get plenty of the soy and sesame dressing too.
- Add some greens — Serve alongside steamed or stir-fried Asian greens like bok choy, gai lan or choy sum for an easy, balanced meal.
- Serve as part of a larger spread — This would also work really well as one dish alongside a few other Chinese-inspired plates for a shared meal.
- Make it a light meal — With the eggs, tofu and prawns, it’s substantial enough to enjoy on its own when you want something simple and comforting.
FAQs
Why is my steamed egg not smooth?
A bubbly or uneven surface can happen if the egg mixture isn’t strained or if the heat is too high. Straining the mixture before steaming and cooking it gently will help give you that soft, silky texture.
Can I use chicken stock instead of water?
Yes. Either water or chicken stock works well in this recipe. Chicken stock will give the steamed egg a slightly richer, more savoury flavour.
Can I make this without prawns?
Absolutely. You can leave the prawns off for a simpler steamed egg with tofu. The cooking time may be slightly shorter, so check that the egg is just set and still jiggly.
Can I make steamed egg without a steamer?
Yes. You can create a simple steamer setup using a large pot or deep frying pan with a lid. Place the heatproof dish on a steaming rack or trivet above simmering water, making sure the water doesn’t touch the dish.
How do I know when steamed egg is cooked?
The egg should be set around the edges and through the centre but still have a soft jiggle when you gently move the dish. The prawns should also be opaque and cooked through.
Can I store and reheat leftovers?
Yes. Store leftovers covered in the fridge and reheat gently until warmed through. The texture will be best when freshly steamed, so I’d make this one fresh where possible.
More Asian-Inspired Recipes
If you loved this steamed egg with tofu and prawns, here are a few more easy Asian-inspired recipes to try next:
- Savoury Steamed Egg Custard — My classic version of this soft and silky steamed egg, perfect when you’re craving something simple and comforting.
- Chinese Steamed Eggplant with Chilli Oil — Tender steamed eggplant dressed with a punchy, savoury chilli oil sauce.
- Tomato Egg Stir Fry — A quick and comforting combination of juicy tomatoes and soft scrambled eggs that’s perfect with rice.
- Miso Mushroom Crispy Rice — Crispy golden rice topped with savoury miso mushrooms for an easy, flavour-packed meal.
📖 Recipe
Steamed Egg with Tofu and Prawns
Ingredients
- 3 large eggs
- 250 mL 1 cup water or chicken stock
- 300 g silken tofu
- 8 raw prawns peeled and deveined
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon chilli crisp
- 1 spring onion finely sliced
Instructions
- Prepare the egg mixture. Crack the eggs into a bowl or jug. Add the water or chicken stock and whisk well to combine.
- Add the silken tofu to a shallow heatproof dish and gently break it up with a spoon. Pour the egg mixture over the tofu through a fine mesh sieve. Arrange the prawns on top.
- Place the dish in a steamer, cover and steam for 12-14 minutes, or until the egg is just set and still soft and jiggly and the prawns are cooked through.
- Drizzle with soy sauce and sesame oil, then top with chilli crisp and sliced spring onions. Serve immediately.
Notes
- Water or chicken stock: Either works well. Water gives you a lighter, more delicate custard, while chicken stock adds extra savoury flavour.
- Silken tofu: Make sure you use silken tofu rather than firm tofu for the softest texture.
- Strain the eggs: Pouring the egg mixture through a fine mesh sieve helps remove lumps and larger air bubbles for a smoother custard.
- Cooking time: Steamer temperatures can vary slightly. The egg is ready when it is set but still has a gentle jiggle in the centre and the prawns are opaque and cooked through.
- Chilli crisp: Adjust to taste or leave it off completely if you don’t want any heat.
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