Grandma's steamed egg from First Generation: Recipes from My Taiwanese-American Home (page 49) by Frankie Gaw

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gemini_n56abk on February 22, 2026

    My daughter still loves it but I've tried this recipe twice now and I feel like I'm doing something wrong. Lots of liquid even if cooked.

  • shapije1 on January 25, 2026

    Nice recipe for classic steamed egg that has a texture similar to silken tofu. The custard is a bit too loose/runny for my preference, so might reduce the broth if I try it again. The book provides some ideas for fun toppings, but only in photos—it would have been nice to have some instructions on how to cook the suggested variations.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.