Cooking Videos — 2026-06-04#

Watch First#

If you are looking to elevate a humble side dish, you absolutely must check out Chef James’ brilliant take on steamed eggs. By swapping water for soy milk, he creates an incredibly silky, layered egg tofu that will completely change your perspective on everyday savory custards.

Highlights by Theme#

Recipes & Tutorials#

On the channel 詹姆士官方專屬頻道, the video 蒸蛋不加水，加豆漿！姆士牌雙層蒸蛋 教你這樣做口感最滑順 [詹姆士] demonstrates a clever “3.0” steamed egg recipe where substituting water with a 1:1.5 ratio of soy milk to egg yields a rich, tofu-like base. He elevates the dish with a double-steaming technique, gently cooking whole cracked eggs on top of the partially set custard before dressing it all in a bright soy, vinegar, and chili oil sauce. Over on MASAの料理ABC, the short tutorial 好侍完熟蕃茄燴飯料理塊 × 麻婆豆腐的意外組合😮 #料理 #快速料理 showcases a rapid-fire fusion recipe that playfully crossbreeds Mapo Tofu with Japanese Hayashi rice. After building a flavorful base of ground pork, aromatics, and silken tofu, MASA thickens the savory sauce using House Foods’ ripe tomato hayashi rice roux blocks and finishes the hearty rice bowl with a generous layer of torched cheese.

Food Science & Tips#

Chef James shares an essential textural tip for steaming custards: propping the steamer lid open slightly with a chopstick prevents the internal liquid from boiling too vigorously, ensuring your steamed egg remains perfectly smooth without unappetizing honeycomb bubbles. He also notes that because soy milk contains its own extra proteins, adjusting the soy-milk-to-egg ratio down to 1:1 or 1:0.5 will yield a firm enough egg tofu that you can actually unmold, slice, and pan-fry it.