Steamed Egg with White Shells

Steamed egg with white scallops can be said to be an "upgraded version" of steamed egg with white scallops. Ordinary steamed egg custard only uses eggs as raw materials, but white clams steamed egg custard are added to eggs, which can be said to have an even better taste. So, do you know how to make steamed egg with white scallops? In fact, compared to the traditional steamed egg, it only adds the process of cleaning and cooking the white clams.

practice

1. Beat the eggs thoroughly, add oil and salt, then add water twice the amount of egg liquid and stir well to make a watery egg;

2. Wash the white clams and put them into a pot of boiling water and cook until they open;

3. Put water in the pot, and when the water boils, put the plate with 1/2 egg custard into the pot to steam. The steaming time is about 4 minutes. During the steaming process, open the lid once a minute to eliminate the bubbles on the surface of the egg custard.

4. After the egg custard solidifies, take it out and insert the meaty side of the white clam into the egg custard;

5. Pour the remaining 1/2 egg custard into the egg custard with the white clam, and steam it in a steamer until the egg custard is solidified;

6. Add a little soy sauce before serving;

7. Recommended way of eating: Take out the white clams and eat them with the boiled eggs. It is very delicious and tender!

Steamed egg is one of the traditional delicacies and a home-cooked recipe suitable for all ages. People in the south call it "steamed egg" and people in the north call it "egg custard". People from Shandong and Northeast China often call it "steamed cake". Although "steamed eggs" look simple, many people still fail to make them successfully. Either they put too much water, causing the water and egg to separate; or they steam the eggs too hard, making the egg body become honeycomb-shaped. To successfully steam delicious steamed eggs, you need to control the amount of water, water temperature, egg beating skills and heat.

Eggs are rich in high-quality protein, with 12.7 grams of protein per 100 grams of eggs. The protein contained in two eggs is roughly equivalent to the protein in 3 taels of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid for the human body. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.