Instructions

• Crack 2 large eggs into a bowl and whisk until well combined.
• Pour the whisked eggs into a measuring cup and note their volume.
• Add warm water or low-sodium chicken broth in a 2:1 ratio to the egg volume (for every 1 part egg, add 2 parts warm liquid). Add 2 pinches salt and gently mix to combine.
• Pour the egg mixture through a fine-mesh sieve into a heatproof bowl (one that will fit in your steamer) to remove bubbles and foam.
• Cover the bowl tightly with plastic wrap or a lid, leaving a small vent for steam to escape.
• Fill the steamer pot with enough water so it will not touch the bowl, bring the water to a simmer over medium heat, then reduce to medium-low.
• Place the covered bowl in the steamer, cover the steamer, and steam for 10–12 minutes until the surface is set but the center is still slightly jiggly when gently shaken.
• Carefully remove the bowl from the steamer.
• Drizzle 1 teaspoon sesame oil and 3/4 teaspoon soy sauce evenly over the steamed eggs.
• Garnish with 1 tablespoon sliced scallions, if desired, and serve warm.