I discovered egg tofu when I was studying abroad in Singapore - it seemed like almost any tofu dish there used egg tofu rather than what is though of as regular tofu - often braised or fried. When I returned home to central PA, a small asian grocery store that I shopped at carried it, but I can't seem to find it here in the DC area. I often shop at the GrandMart in Gaithersburg, and Daruma (Japanese) in Bethesda but haven't seen it in either place. It's sold in a tube, similar to korean silken tofu (more discussion about it in an SF thread: http://www.chowhound.com/topics/475901). There was a Penang (malaysian chain) I ate in New York a few months ago, that had a "homemade tofu" that may have had egg in it but it wasn't quite the same.
Until I manage to track it down, I was thinking of trying to make something similar to it on my own - perhaps by blending soft tofu with egg and then baking it... kind of like a custard? any tips on that? (I have a tiny kitchen and not a lot of fancy tools, so I'm not up for the intensive tofu-from-scratch-out-of-soybeans process)