Home dish
by CookWhatHK0 saved
Clam Steamed Egg sets a silky savoury custard of egg and chicken stock over clams steamed open, strained smooth for that classic tender Cantonese texture.
Soak the clams in salted water for 30 minutes to purge the sand.
花甲先以鹽水吐沙 30 分鐘。
After rinsing the clams clean, steam them until they open (about 4 minutes), then lay them flat on a plate and set aside.
花甲洗淨後，蒸至開口（約 4 分鐘），然後平放在碟子上備用。
Beat the eggs, strain them, then pour in the chicken stock and mix evenly (straining the egg mixture makes the custard smoother).
打發雞蛋，過篩後倒入雞湯，一齊攪拌均勻（蛋漿過篩後蒸出來會更滑）。
Pour the egg mixture over the clams, cover with foil or cling film, and steam over medium heat for about 10 minutes (the cover prevents condensation from dripping in).
把蛋汁淋在花甲上，蓋上錫紙或保鮮紙，以中火蒸約 10 分鐘（蓋上錫紙或保鮮紙是防止倒汗水）。
