1. Boil the clams in water until they pop, pick up and rinse with water to remove impurities, you can pull out the meatless shell on one side, and take out the egg
2. The eggs are cracked, scattered, and served in a larger basin
3. Add salt, a bowl of warm water, and stir into egg syrup, as shown in the picture
4. Use a plate to spread the clams
5. Pour the egg slurry, and filter the egg liquid with a filter (filter out the bubbles and impurities of the egg slurry, and the egg will taste more tender and smooth)
6. Cover the pot and steam over high heat for 10 minutes.
7. Pour a little soy sauce, a few drops of cooking oil, and sprinkle some chopped green onion
Tips:The egg liquid filtration can make the custard more tender and smooth. The steaming time is controlled within 12 minutes. Steamed eggs or custard, usually 2 eggs with a bowl of water and stir.
