Clam Steamed Egg

Overview

There are many ways to make clam steamed eggs. Steamed eggs with clam shells are very beautiful. For convenience, I removed the clam shells.

Two eggs, net weight 102 grams
Add the same weight of 102 grams of water.
Stir evenly and sift.
Put appropriate amount of water in the steamer. After the water boils, put it into the egg liquid basin. You can cover it with a plate or plastic wrap. There is also a steaming method where nothing is covered, but the lid must be lifted every 30 seconds or so to release the air.
You can see that the surface of the egg liquid is slightly solidified.
Scoop out 7 clam meat from the blanched clams and arrange them neatly into a bowl.
Steam until the egg liquid solidifies.
After serving, sprinkle with diced green onions and red pepper diced as a garnish.
Take a small bowl, add 1 tsp light soy sauce, 1 tsp balsamic vinegar, then add 1 tsp water, add 2 drops of sesame oil, mix well. Gently pour into steaming bowl.
Serve, ready to eat.
The soft and tender egg custard paired with the delicious clam meat is extremely delicious.