Chinese Steam Egg Dish
  • 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.

  • 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.