Steamed Egg with Clams

Name: Steamed Egg with Clams
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: clams 200g; eggs 2; shredded spring onion 5g, shredded red chilli 5g; salt, chicken bouillon powder, peanut oil, sesame oil, and light soy sauce, as needed

by CookWhatHK0 saved

Steamed egg with clams sets beaten egg and clam broth into a silky savoury custard, finished with hot peanut oil and light soy.

Steamed Egg with Clams

蛤蜊肉蒸水蛋

Ingredients

材料

clams 200g

準備200克蛤蜊。

eggs 2

準備2個雞蛋。

shredded spring onion 5g, shredded red chilli 5g

葱絲和紅尖椒絲各5克。

salt, chicken bouillon powder, peanut oil, sesame oil, and light soy sauce, as needed

鹽、雞精、花生油、香油、生抽，每種都準備適量。

Instructions

做法

Bring a pot of water to a boil and add the clams. Cook until the shells open.

在鍋中加入適量的清水，放入蛤蜊，將其煮至開口。

Remove the clam meat from the shells, rinse, and set aside.

待蛤蜊開口後，取出蛤蜊肉，徹底清洗乾淨，再放在一旁備用。

Crack the eggs into a bowl, season with salt and chicken bouillon powder, and beat until smooth.

將兩個雞蛋打入一個容器裏，加入適量的鹽和雞精進行調味，再拌勻。

Stir the clam cooking liquid into the beaten eggs, then add the clam meat.

將煮蛤蜊的湯水倒入蛋液中，再放入之前處理好的蛤蜊肉。

Place the egg mixture in a steamer. Start over high heat, then reduce to low and steam for about 20 minutes.

將混合好的蛋液放入蒸鍋中，先用大火蒸，待水開後轉為小火，繼續蒸大約20分鐘。

Top the steamed egg with the shredded spring onion and red chilli, then drizzle with sizzling-hot peanut oil.

待水蛋蒸好後，在表面鋪上葱絲和紅尖椒絲，再澆上滾燙的熱花生油。

Add the light soy sauce and drizzle with sesame oil to season and finish.

淋上適量生抽和香油，用來增色提味，這道菜就可以上桌享用了。