- 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.
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.
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