Chinese Steamed Eggs (蒸水蛋)

**1. Prepare Egg Mixture:** In a heatproof, shallow bowl (such as a soup bowl or pyrex dish that fits into your steamer), gently whisk the 2 eggs until the yolks and whites are fully combined and there are no visible streaks. Be careful not to incorporate too much air, as this can lead to bubbles in the final custard.

Gradually add the warm water or broth and salt to the beaten eggs, whisking gently to combine. The use of warm water helps the egg mixture cook more evenly and quickly. The ideal ratio is typically 1:1.5 or 1:2 egg volume to liquid volume for a silky texture. For 2 large eggs, 1 cup of liquid is a good starting point.

**2. Strain for Smoothness:** For the silkiest texture, strain the egg mixture through a fine-mesh sieve (or two layers of cheesecloth) directly into your steaming bowl. This removes any unmixed egg bits or air bubbles. Skim off any foam that may appear on the surface.

**3. Steam the Egg:** Fill your steamer pot (or a large pot with a steamer insert/rack) with about 1-2 inches of water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer (the water should not be vigorously boiling, which causes large bubbles and an uneven texture).

Carefully place the bowl with the egg mixture into the steamer. Cover the steaming bowl tightly with its own lid, or if it doesn't have one, cover the entire steamer with its lid. To prevent condensation from dripping onto the egg and creating dimples, you can also place a plate over the bowl before putting the steamer lid on.

Steam for 10-15 minutes, depending on the thickness of your custard and heat of your steamer. The custard is done when it's just set but still has a slight wobble in the center. An inserted toothpick or chopstick should come out clean (or with just a tiny bit of liquid). *Over-steaming will result in a tough, rubbery, or porous texture.*

**4. Serve:** Carefully remove the steamed egg from the steamer. Drizzle with light soy sauce and sesame oil. Garnish with chopped green onion, if desired. Serve immediately while hot, often with steamed white rice, as a comforting side dish or light meal.