Ingredients
- 2 large eggs
- Warm water or low-sodium chicken broth as needed
- 2 pinches salt
- 1 teaspoon sesame oil
- 3/4 teaspoon soy sauce
- 1 tablespoon sliced scallions optional
Instructions
- Crack the eggs into a bowl and whisk until well combined. Pour the eggs into a measuring cup to measure their volume. Then, add warm water or broth in a 2:1 ratio relative to the volume of the eggs. Add the salt and gently mix.
- Pour the egg mixture through a fine mesh sieve into a heatproof bowl to remove bubbles.
- Cover the bowl with plastic wrap or a lid, leaving a small vent for steam.
- Bring water to a simmer in a steamer pot.
- Transfer the bowl to the steamer and steam over medium-low heat for 10-12 minutes, until the eggs are set but still slightly jiggly.
- Carefully remove the bowl from the steamer. Drizzle sesame oil and soy sauce over the steamed eggs.
- Garnish with sliced scallions, if desired, and serve warm.