Chinese Steamed Eggs

Take the eggs out ahead of time so they come to room temperature, and bring the water in the steamer to a boil.

Crack the eggs into a bowl, add salt, and whisk in one direction for about 30 seconds, being careful not to incorporate too much air into the mixture.

Measure out 260 ml of cooled boiled water, pour it into the eggs, and whisk for about another 1 minute.

Strain the egg mixture through a fine sieve twice into a shallow heatproof dish; skim any bubbles off the surface with a spoon.

Cover the dish with foil or a heatproof lid to prevent condensation from dripping onto the custard, and place it in the steamer.

Steam over low heat, covered, for 8–10 minutes: the edges should be set while the center still jiggles slightly.

Remove the dish from the steamer and carefully drizzle the surface with soy sauce and sesame oil.

Sprinkle with finely chopped green onion and serve immediately, while the texture is still silky.