Steamed Egg with Scallops

Name: Steamed Egg with Scallops
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 500g White clam; 5 piece Egg; 1 piece Perilla; to taste light soy sauce

A delicate steamed egg custard studded with shellfish, the eggs beaten with warm water, skimmed of foam, and steamed at 100 degrees until impossibly smooth and trembling.

30 minNewEasy Soups Steam Light

Instructions

1
Clean the white clams and drain the water, then set aside for later use;
2
Put the white clams and perilla into the pot, add an appropriate amount of water, and cook until the clams open.
3
After scooping out the white clams, arrange them on a plate, placing them on their sides;
4
After beating the eggs with an appropriate amount of warm water, remove all the bubbles on the surface with a spoon.
5
Evenly pour the beaten eggs into the bowl of white clams;
6
Place in the steam oven (steam - temperature 100°C - time 15 minutes);
7
After steaming, add an appropriate amount of light soy sauce.