Baked eggs, originated from Luzhou, belong to Sichuan cuisine. But every place still has its own baked eggs. There are Chinese toon baked eggs in Zhejiang cuisine, fish flavored eggs in Chengdu, American Rural baked eggs and sweet Korean baked eggs. The material of baked eggs is simple and nutritious. Clam baked eggs taste light and seafood still exists


60g clam meat
3 eggs
10 clams
70g water
1.5 teaspoon chopped green onion
Half a teaspoon of minced ginger
1 teaspoon cooking wine
1 / 3 tsp white pepper


Step 1
Clams in advance with water feeding spit sand, frozen for an hour, cool water flush, there is a gap, you can open the shell. Wash clam meat and squeeze out water

Step 2
Egg, wine, water and salt

Step 3
Chop onion and ginger, stir fry with a little oil

Step 4
Pour in clams and clam meat, stir fry and add white pepper

Step 5
The egg juice is scoop out to foam, and slowly pour into the pot.

Step 6
Midway with a spatula push the edge of the egg, let the top of the egg liquid flow down to continue to heat solidification

Step 7
Close the lid, cover with medium low heat until the egg liquid solidifies at the top, and sprinkle with scallion