Eggs are a pantry staple, always ready to be turned into a quick meal. When you’re short on other ingredients or craving a comforting side dish, steamed eggs (gyeranjjim) are a go-to. While some prefer it without soup, I often make steamed eggs when there’s no soup available, especially for my father who enjoys having soup with his rice. Although I can eat rice without soup, there are days when it’s difficult to swallow without it. Today, I made steamed eggs because we didn’t have soup. This time, I decided to add a twist to the usual recipe. Can you spot the difference? It might not be obvious from the photo, but there’s a secret ingredient! Instead of adding various vegetables or seafood like shrimp, I incorporated silken tofu into the mixture. The combination of steamed eggs and silken tofu is truly delightful, isn’t it? Prepare yourself for a surprisingly comforting and delicious experience! I’ll guide you through the simple steps to create this wonderful silken tofu steamed egg dish.