Chinese Savory Egg Custard (Zheng Dan Gao)

In a medium bowl, gently whisk the eggs until just combined, being careful not to incorporate too much air.

Gradually whisk in the warm water (or broth) and salt until well mixed. Strain the egg mixture through a fine-mesh sieve into a heatproof bowl to remove any lumps and air bubbles, which helps create a smoother custard.

Prepare a steamer: bring water to a boil in a pot or wok, then reduce heat to medium-low to maintain a gentle simmer.

Carefully place the bowl with the egg mixture into the steamer. Cover the steamer with a lid, leaving a small gap or using a cloth to prevent condensation from dripping onto the custard.

Steam for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center. Do not overcook, as it will become tough.

Remove the bowl from the steamer. Drizzle with light soy sauce and sesame oil, then sprinkle with chopped scallions before serving immediately.