1. Two eggs with a net weight of 102 grams
2. Add 102 grams of water with the same weight.
3. Stir well and sieve.
4. Put proper water in the steamer, put it in the egg bowl after boiling, and cover it with a plate or plastic wrap. There is also a steaming method in which nothing is covered, but the lid is lifted and deflated every 30 seconds.
5. The surface of the egg liquid is slightly solidified.
6. Pick up 7 clams from the blanched clams and arrange them neatly into a bowl.
7. Steam until the egg is solidified.
8. Sprinkle diced chives and diced red pepper as garnish.
9. Put 1 teaspoon of light soy sauce, 1 teaspoon of balsamic vinegar in a small bowl, add 1 teaspoon of water, add 2 drops of sesame oil, and mix well. Gently pour into the steaming bowl.
10. Serve it, ready to eat.
11. The tender custard and the delicious clam meat are delicious.
