Clam and Egg Custard

Clam and Egg Custard

by Le Shi Ji

4.6 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Eggs and clams are steamed together. They are especially delicious and nutritious. They taste smooth and delicate, which is very good. "

Ingredients

Clam and Egg Custard

1. Let the clams you buy back to be quiet for a while and let them spit out the sand.

Clam and Egg Custard recipe

2. Take a pot and pour an appropriate amount of water, add ginger slices and cooking wine after boiling, then put the washed clams into the pot, wait for the clams to open and turn off the heat. Don't pour out the water, it can be used to steam eggs after filtering.

Clam and Egg Custard recipe

3. Beat 3 eggs into a bowl.

Clam and Egg Custard recipe

4. Add a little cooking wine to break up.

Clam and Egg Custard recipe

5. Pour the beaten eggs into the filtered water of blanched clams and beat them evenly. The ratio of egg liquid to water is about 1:1.5.

Clam and Egg Custard recipe

6. Put the blanched clams in the egg mixture.

Clam and Egg Custard recipe

7. When steaming, put plastic wrap on the bread. Pour an appropriate amount of water into the steamer, boil it, put plastic wrap on the bread in the bowl of egg mixture, put it in the steamer, and steam for 8 minutes to turn off the heat.

Clam and Egg Custard recipe

8. After being out of the pan, you can drizzle 1 teaspoon of light soy sauce on top, add a little bit of lard, and sprinkle with chopped green onions, the delicate and smooth clam custard can be eaten.

Clam and Egg Custard recipe

Tips:

1. After the eggs are broken up, instead of adding water to the egg liquid, pour the egg liquid into the prepared water, so that the steamed custard will not grow old, and it does not sink to the bottom. This is the key to the delicate and smooth egg. And there is no need to filter, as long as it is wrapped with plastic wrap, the steamed surface will be very smooth. 2. Don't pour out the water for blanching clams. Filter out impurities and foam and use it as steamed custard water. The dosage is generally about 1:1.5, and you can also adjust it to your favorite consistency. 3. If you don't like lard, you can also replace it with sesame oil or other oils you like.

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