aka 花甲蒸水蛋. Velvety soft eggs that only take less than 30 minutes. Super delicious, healthy, and also incredibly easy to make. Once you’ve tried this, I guarantee that it’ll become a household favourite dish.
Now, we’ve all tried the classic Chinese steamed eggs, but have you ever had it with fresh clams? The addition of the clams brings out the freshness of the seafood into the silky eggs, which levels up the entire dish. I grew up eating the classic version (didn’t we all in Chinese households?), and I’m here to share with you all today the secret to making the perfect silky steamed eggs that have a similar texture as egg custard.
Do you want to make that egg jiggle and be as smooth as a baby’s butt? The secret is the amount of liquid you add to the eggs. I’ve discovered in order to achieve that silky soft texture, you would have to add more liquid to the eggs, which is why I came up with the perfect amount and ratio after testing it five times. The ratio of the clam juice and chicken stock should be 1:1. If there’s not enough clam juice, simply add more chicken stock to match the 1:1 ratio.
The clam juice is CRUCIAL here, and don’t worry, you don’t need to purchase clam juice. When the clams are being steamed, their clam juice will naturally flow out. Therefore, DO NOT throw away every bit of that clam juice, because the clam juice adds a whole new level of freshness into the eggs.
The second secret in achieving that silky soft texture is to sieve the egg mixture and get rid of any excess air bubbles on the surface before steaming. If you don’t have a steamer, no worries. Simply add water to a wok and place a steaming rack inside, and start steaming your dishes away!
Super easy and delicious. This also pairs SO WELL with rice, so have some fluffy rice ready when you’re serving this dish.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Silky Steamed Eggs with Fresh Clams
Ingredients
- 400 g fresh clams
- 4 large eggs
- 180 ml clam juice
- 180 ml chicken stock
- Vegetable oil (for brushing)
- 1 stalk green onion (finely chopped)
- Light soy sauce + Sesame oil (1:1 ratio)
Instructions
- Start by preparing the clams first. Scrub the shells and then place them in a large bowl/container. Soak the clams in salt water for 30 minutes, to filter out the sand. Remove and rinse the clams with cold water.
- Place the cleaned clams in a wide dish and steam for 10 minutes over high heat, or until every clam has opened up. There should be clam juice in the dish coming out of the clams when they’re done (SAVE every bit of this clam juice for later).
- When the clam juice has cooled, mix it with the chicken stock. The clam juice and chicken stock should have a 1:1 ratio (add more chicken stock if there’s not enough clam juice). Set aside.
- In a large mixing bowl, whisk the eggs. Then, whisk in the clam juice chicken stock mixture.
- Lightly brush a bit of oil all around the dish that you will use to steam the eggs (this prevents the eggs from sticking). Line the clams in the dish.
- Sieve in the egg mixture using a circular motion to distribute the eggs evenly. Use a spoon to get rid of all the air bubbles. Cover with heat proof plastic wrap and use a toothpick to poke small holes around the top. Steam for 12-15 minutes over medium-high heat, or until the egg is set.
- Top with chopped green onion, light soy sauce, and sesame oil. Serve and enjoy!
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