Silky Steamed Eggs with Fresh Clams
Velvety soft eggs that only take less than 15 minutes. Super delicious, healthy, and also incredibly easy to make.
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!