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Prepare eggs (~100 cc) 雞蛋兩顆.
You need to prepare several clams (as many as you want) 蛤蜊適量.
You need to prepare water 水200cc.

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Cook the clams with 200 cc water, stop it when the clams open themselves. 蛤蜊加200cc的水煮到蛤蜊打開。.
Crack two eggs in the bowl, and then mix them with the water that just boiled the clams. 兩顆蛋打在碗裡，並加入剛剛煮蛤蜊的水，攪拌均勻。.
Add water into the steamer and put the bowl in the steamer. After steaming for 10 minutes, put the clams on top of the egg and the steamed egg is done. 蛋液碗放入電鍋，外鍋加水蒸十分鐘後，將蛤蜊放置在蒸蛋上方即可。.

Whisk in an equivalent amount of chicken broth and a dash of salt and white pepper. steamed stinky tofu, duck blood, and cabbages noodle soup cheese, bakon, and onion thin bread chicken Cheetos (left over). fruit: pineapples. 京都排骨 (pork ribs Beijing style, a bit like sweet and sour pork ribs) 清蒸吳郭魚 (steamed tilapia) 蛤蜊蒸蛋 (steamed eggs and clams) 蝦仁豆腐 fried tofu. But how on Earth do you make good ol' fashioned steamed clams? For those of us that are squeamish about eating animals that are still alive, or for those of us who just don't like having to pry open clam shells with a blunt knife, there is a solution. Traditional Chinese Steamed Egg Cake (Ji Dan Gao/Kuih Neng Go 鸡蛋糕), Korean Steamed Egg (Gyeran Jjim), Chinese Steamed Savoury Eggs. I grew up eating this ji dan gao 鸡蛋糕 as my mum used to make it very often.

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