As peculiar as this may seem for us Singaporeans, this is apparently a very common dish in Taiwan. 'Infused' with the juices from the clams, the steamed egg is naturally flavoured by the 'seafoody' taste and is definitely not something that you will wanna try if you are not a fan of that sweet, sea clamly taste. Then again, playing a little adventurous at times will bring certain surprises in your kitchen too.
Serves 2
Ingredients:
2 eggs, beaten
1/2 tablespoon light soy sauce
1/2 teaspoon ground white pepper
1 teaspoon sesame oil
1/2 cup water
1 thumb sized ginger, sliced
1 tablespoon chinese rice wine
200g clams, soaked in water for at least an hour
1 stalk spring onion, chopped (optional)
Method:
Bring a pot of water to pot with the sliced ginger and 1 tablespoon of chinese rice wine. Add in the pre-soaked clams and remove them the moment the shells are opened.
Mix in a separate bowl, 2 eggs, 1/2 tablespoon of light soy sauce, 1/2 teaspoon of ground white pepper, 1 teaspoon of sesame oil and 1/2 cup of water. Pour into a plate with depth and place the clams on top of it.
Bring the steamer to boil. Add in the prepared egg mixure with clams and steamed on medium heat for 8 minutes or until the egg is set. Garnish with some chopped spring onion, if desired.
