Steamed Egg

Crack the eggs into a bowl and beat them until the yolks and whites are fully mixed.

Add cold water at a ratio of 1.5 parts water to 1 part egg.

 Gently stir the egg and water mixture until fully combined.

Pour the mixture through a fine mesh strainer to remove bubbles and clumps. This makes the final custard smoother.

Pour the strained egg mixture into a heatproof bowl and cover with plastic wrap.

Once the water is boiling, place the bowl into the steamer. Steam over medium-low heat for 10–12 minutes.

Carefully remove the plastic wrap. The surface should be smooth and gently set.
Drizzle with a bit of light soy sauce and sprinkle chopped scallions before serving.