Clam Steamed Egg

Name: Clam Steamed Egg
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 8 Sixtieth; 2 pcs egg; 85g warm water; 1 tablespoon sesame oil; 4 slices ginger; 1 tablespoon Very delicious; 200g Plain Water

by Piaoer 78

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The sixtieth birthday egg is a home-cooked dish suitable for all ages. It tastes salty and delicious, nutritious and healthy, and is very popular with families. Although it is a relatively simple dish, not everyone can do it well.

Ingredients

8 Sixtieth
2 pcs Egg

Buy on JD Buy on Amazon
85g Warm Water
1 tablespoon Sesame Oil

Buy on JD Buy on Amazon
4 slices Ginger

Buy on JD Buy on Amazon
1 tablespoon Very Delicious
200g Plain Water

Clam Steamed Egg

1. Prepare sixtieth and eggs

2. Pour the right amount of water into the pot and add a few slices of ginger

3. Put the sixties in after the water is boiled

4. Cook until every sixtie has opened up

5. Beat the eggs into the container and add an appropriate amount of salt

6. Add 1.5 times warm water and mix well

7. Pour into a sieve to filter

8. Put in sixtieth

9. Add appropriate amount of sesame oil

10. Cover with plastic wrap

11. Use toothpicks to pierce a few small holes

12. Pour proper amount of water into the pot, put the eggs in and steam for ten minutes after the fire is boiled

Tips:
1. The ratio of egg liquid and warm water is 1:1.5, which can be directly exchanged with eggshell
2. The eggs will be slippery after the egg liquid is filtered
3. When steaming water eggs, the water eggs steamed with plastic wrap will not foam