Whisk the eggs and unsweetened soymilk together evenly, then add a pinch of salt to taste and stir slightly. Strain the soy milk and egg mixture through a colander and place in a glass box lined with baking paper.

Heat 1/4 cup of water in an electric skillet. When the skillet jumps up, add the steamer tray and soy milk and egg mixture, and place 1 1/2 cups of water in an outer pot for steaming. When steaming the egg tofu, add a chopstick under the lid of the pot to allow the steam to run out and make the tofu less likely to have air holes.

After the egg tofu is completely solidified, remove it from the pot, let it cool, and place it in the refrigerator to chill. To serve, gently run a razor blade along the edges of the egg tofu and baking paper to remove the egg tofu.

Pour a little soy sauce over the egg tofu and sprinkle with chopped green onions for a delicious cold dish!