Beat the eggs well with the salt, add cup of soy milk, beat till smooth and shiny. Pour into pint size mason jar.

Pint jar will be filled to the brim, 3/4 liquid, 1/4 foam. Let foam settle.

Pour bottom of water in deep pan under the steamer to steam. Steam 30 minutes on low flame. Place loose lid on top of jar, to keep skin from forming on top of silken egg tofu, and put lid on top of the pan to keep steam inside. Test with finger to feel if silken egg tofu is jiggly firm. Done.

Cool in steamer. Lift silken egg tofu jar out of steam bath, set upside down on its lid on a kitchen towel, it will drain and slide onto the lid. Cut 1/2” slices,shrinkwrap each slice seperately. Like all eggproducts, stays fresh three weeks in fridge, three months in freezer. Makes three meals.

To double the quantity, double the recipe, whisk twice as long and use a half gallon mason jar, the foam will make a quart jar overflow. Steam 30 minutes, the tofu will shrink by half and firm. Lay on side, drain and cool and hour. Up to half a cup of clear soy liquid will drain. To slide out easily, cut in half inside mason jar, tilt, firmed up tofu will slide right out. Firmed up silken tofu makes six meals.

Use as hot or cold meat, fish or seafood substitute with dinners, lunches, salads, hot and sour soups and sandwiches. My favorites so far are panfried tofu, golden crust on both sides, covered with mushroom sauce, like pork schnitzel. And abalone. And Vegetarian Cordon Blue. And imitation crabmeat sushi rolls. And chopped into chunks to make hot and sour soup. And caviar and Au gratin silken scallops. Even vegan bacon. Recipes in here.