Egg Flower Savory Congee

Steps

How to make it

Prep 5 min · Cook 15 min

1. Set aside 1 bowl chilled or day-old rice; cut 100 g tofu into small cubes; beat 1 egg; slice 1 scallion.
2. Combine 700 ml water and rice in a stockpot; bring to a boil over high heat, then simmer over medium, stirring, 10–12 minutes until creamy (grains break down and the broth thickens slightly).
3. Add tofu and simmer over low heat 2 minutes until heated through—stir gently so tofu does not break.
4. Over the lowest heat, slowly drizzle in beaten egg along the pan edge; rest 5 seconds, then gently swirl once to form egg ribbons.
5. Season with a pinch of salt and white pepper; scatter scallions, taste, and serve.

Tips & storage

Make it easier

• A few ginger shreds warm the flavor.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate 1 day; thin with water and stir over low heat when reheating.

Optional add-ins