Steaming
is one of the easiest and time-efficient cooking methods for sure and today I have
cooked another steamed dish which is so easy to achieve for quick lunch! I followed
the recipe from e.g.kitchen to make this super soft, custard-looking steamed
eggs with clams; it’s SO SMOOTH with briny taste of clams. The ratio of water
and egg is 2:1 and I think one important key to achieve this smooth texture is
to filter egg liquid through a mesh strainer and remove all visible bubbles on
the surface. The prep and the whole cooking process are simple and quick, you
can also add other seafoods of your choice or any other ingredients (spinach or
mushrooms) to create your own version.
Ingredients
-15-17 cleaned
clams
-2
medium eggs (about 100 cc)
-200 cc still
water (or you can use chicken stock to enhance flavour)
-A pinch
of salt
Other
ingredients
-Soy
sauce
-Sesame
oil
-Chives
to garnish
Method
1. Put
cleaned clams into a boiling water, once they slightly open, transfer to
another bowl and set aside.
2. Whisk
the eggs and mix with water, season with salt.
3. Filter
egg mixture through a mesh strainer, use a teaspoon to remove any remaining
bubbles on the surface. This step will help produce a delicate smooth egg
texture.
4. Place
clams on a shallow serving bowl, pour the egg mixture and steam for 15 minutes,
ensure the lid is not fully covered, this is to prevent producing
honeycomb-like result over high heat. (When time is up, leave it for a further
3 minute to cook through.)
5. Drizzle
soy sauce and sesame oil, garnish with chives, then serve immediately.
