Prepare steamer and pots: Fill a steamer with water and bring it to a boil. Wash your small ceramic pots and set aside.

Beat the eggs: Crack 2 eggs into each pot (3 pots total) and add a pinch of salt.

Add boiling water and mix: Slowly pour in the boiling water (egg-to-water ratio 1:2–1:2.4). Quickly stir the mixture so the eggs and water fully combine.

Skim off foam: Use a spoon to gently remove any foam on the surface. This is key to achieving a custard without holes.

Steam: Cover each pot with a lid to lock in moisture and nutrients. Place the pots in the steamer and steam on high for 10–12 minutes.

Season and serve: Once steamed, remove the pots carefully. Drizzle each with 1 tablespoon light soy sauce, add a few drops of sesame oil, and sprinkle with chopped green onions. Serve immediately.