- 15 Min. Prep
- 15 Min. Cook
- 2 Servings
- 130 Calories
This Chinese steamed egg dish is the ultimate comfort food. The silky soft egg custard goes great with fresh clams.
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- 1 lb of fresh clams
- ½ cup scallion
- 4 eggs, whisked
- 1 ½ cups of warmed vegetable broth
- 1 tsp Shaoxing wine
- ¼ tsp salt
- 2 tsp Knorr Liquid Seasoning
- 2 tbsp vegetable oil
- 1 tsp sesame oil
Wash and soak the fresh clams in salt water for a minimum of one hour. This will allow clams to expel the sand and remove any debris.
In a pot of boiling water, cook the clams until the shells just open, immediately remove from heat.
In a medium bowl, combine whisked eggs, water or broth, salt, and Shaoxing wine.
Beat mixture while trying your best not to create many air bubbles.
Pour mixture into a large shallow heatproof bowl through a strainer (if possible). Place cooked clams throughout the dish. Cover with a layer of plastic wrap so water droplets from the steam don’t ruin the smooth egg surface.
Steam over low heat for 20-25 minutes, or until eggs are fully set. Set aside, and remove the plastic wrap.
Garnish with green onions and heat vegetable oil in a small saucepan until wisps of smoke form. Pour over green onions to bring out their flavour.
Drizzle sesame oil and Knorr Liquid Seasoning.
Serve immediately with rice.
