Editor's notes: I have re-written this recipe to better explain the method used.
Egg tofu is delicious, cheap, nutritious and easy to make.
Though not as quick as the 1-minute tofu assembling recipe, the additional work of making your own tofu can be fun and satisfying. Akin to making custards, you see various liquid ingredients turn into a luscious custard which you can easily cut and scoop with your spoon.
When egg is heated up, it turns solid. That is probably your first dish you help your Mum to make.
This is the magic of proteins as they coagulate, and the albumin in the egg white will. Of course, egg alone will not result in a soft custardy texture. You need to add water and the properties of both the water-clinging and water-repelling amino acids will react to form a soft tofu texture. Heat has to be applied gently for this to happen.