This recipe is incredibly straightforward, making it perfect for a quick weeknight meal or a comforting weekend brunch. Follow these simple steps to achieve perfectly smooth and silky steamed egg every time.

1. Prepare the Egg Mixture: In a medium bowl, crack the eggs. Gently whisk them together until the yolks and whites are just combined. Avoid over-whisking, as this can introduce air bubbles that might affect the texture of the steamed egg. We are aiming for a smooth, homogenous mixture.
2. Add Liquid and Seasoning: Gradually pour in the water or chicken broth into the egg mixture while gently whisking. The ratio of liquid to egg is crucial for achieving the desired silky texture. Too little liquid, and the egg will be too firm; too much liquid, and it might be too watery. Aim for a consistency similar to heavy cream.
3. Season the Mixture: Add the soy sauce, sesame oil, and white pepper to the egg mixture. Stir gently to combine all the seasonings evenly. Taste the mixture at this point and adjust the soy sauce or white pepper to your preference. Remember that the flavors will mellow slightly after steaming.
4. Strain the Egg Mixture (Optional but Recommended): For the ultimate silky smooth texture, strain the egg mixture through a fine-mesh sieve into a heatproof bowl or individual ramekins. This step removes any chalazae (the white stringy bits in eggs) and any tiny air bubbles, resulting in a perfectly smooth custard. This is especially important if you are aiming for a restaurant-quality texture.
5. Prepare for Steaming: Choose a heatproof bowl or ramekins that will fit inside your steamer. If using a bowl, ensure it’s not too deep, as this can prolong the steaming time. If using ramekins, divide the egg mixture evenly among them.
6. Cover the Bowl/Ramekins (Crucial Step): This is a vital step for achieving a smooth surface and preventing condensation from dripping onto the egg custard, which can create an uneven texture. You can use a few methods:
   • Heatproof Plate or Lid: Place a heatproof plate or a lid that is slightly smaller than the bowl or ramekins directly on top of the bowl/ramekins, creating a tight seal.
   • Aluminum Foil: Tightly cover the bowl or ramekins with aluminum foil, crimping the edges to create a seal. Puncture a few small holes in the foil to allow steam to escape and prevent pressure build-up.
   • Cling Film (Heatproof): Use heatproof cling film to tightly cover the bowl or ramekins. Ensure it is rated for steaming temperatures. Puncture a few small holes.
7. Steam the Egg: Bring water to a boil in a steamer or a large pot with a steamer basket. Once the water is boiling, carefully place the covered bowl or ramekins into the steamer. Reduce the heat to medium-low to maintain a gentle simmer. Steaming at a high rolling boil can result in a rubbery texture.
8. Steaming Time: Steam for approximately 12-15 minutes for a large bowl, or 8-10 minutes for individual ramekins. The steaming time will depend on the size and depth of your bowl/ramekins and the intensity of the steam.
9. Check for Doneness: To check if the steamed egg is done, gently insert a toothpick or a thin knife into the center. If it comes out clean, or with just a slight wobble but no liquid egg, it is done. The texture should be set but still slightly jiggly. Be careful not to over-steam, as this can lead to a tough and rubbery texture.
10. Garnish and Serve: Carefully remove the steamed egg from the steamer. Remove the cover. Garnish generously with finely chopped green onions. Drizzle with a little extra sesame oil or a dash of light soy sauce if desired. Serve immediately over warm cooked rice. The warmth of the rice complements the delicate temperature of the steamed egg perfectly.