Start by cracking the eggs into a mixing bowl. Add a pinch of salt to enhance the flavor. Next, measure an equal volume of water or broth based on the amount of eggs used. For instance, if you’re using three eggs, add approximately 3/4 cup of water or broth. Whisk the mixture gently. Avoid overbeating as that can create bubbles.

This step is crucial for achieving a smooth texture. Pour the egg mixture through a fine mesh strainer into another bowl or steam-proof container. This process removes any chalazae or bits of egg white, ensuring the final product is silky.

After straining, stir in the finely sliced green onions, toasted sesame oil, low-sodium soy sauce, and ground white pepper. These additions will contribute to the savory flavor profile of steamed eggs.

Next, cover the container with a lid or aluminum foil to prevent water from dripping into the mixture during steaming. This helps keep the top of your steamed eggs smooth.

Pour water into your steamer pot and bring it to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Place the covered container in the steamer basket, sealing the lid tightly to keep the steam inside. Steam for about 15-20 minutes, checking occasionally to ensure the water level is ample.

After about 15 minutes, check the eggs. They should be set but still jiggle slightly in the center. Remove them from the steamer and let them sit covered for a few minutes. The residual heat will continue cooking them slightly.