Ingredients:Eggs3 pieces,Clams(about 300g), rawGinger1 piece, 2 green onions (main ingredients shown in the image below)
Seasonings: Salt, Sugar,SteamingFish sauce, Pure sesame oil



Preparation:
Initial treatment of clams: Clams are marine products with some mud and sand inside their shells.After purchasing, rinse them thoroughly, place in a basin with sufficient water, add a few drops of oil, a small spoonful of salt, stir well, and leave in a shaded area for 2 hours.Before cooking, clean the clam shells with a small brush.



Method:
1-2. In a pot, bring water to a boil with crushed ginger pieces; add, cook until the clams open their shells, quickly remove them and place on heat-resistant steaming trays for preparation;



3-4. Discard the foam from the cooking water in the pot, strain out the middle part of the liquid, cool it down to use (the lower layer contains some settled impurities that can be discarded);Remove eggshell, beat eggs well; slowly pour the warm clam water into the beaten egg mixture (the ratio of egg liquid to warm water is about 1:1, resulting in slightly chewy steamed egg blocks; for a more tender texture, increase the amount of warm water), add a little sugar and salt, mix thoroughly;
Note:Steamed EggLeftover cooking water from clams can be used to cookChinese cabbageleaves into a light clear soup.



5-6. Pour the mixed egg mixture into the steaming trays;In a pot, bring water to a boil and add the steaming trays; once the edges of the egg liquid are white, switch to low heat with the lid on for cooking;Once the eggs are fully cooked (about 8 minutes, check with a bamboo skewer), remove the steamer, sprinkle green onion slices, drizzle withSteamed Fishsoy sauce and sesame oil, serve hot.