Chinese Steamed Egg Custard with Pork Floss

In a medium bowl, gently whisk the 2 large eggs until just combined, being careful not to create too many bubbles.

Gradually add 1 cup of warm water to the whisked eggs, stirring continuously. Mix in 1/4 teaspoon of salt and 1 teaspoon of light soy sauce.

Strain the egg mixture through a fine-mesh sieve into a heatproof bowl or two smaller ramekins to ensure a smooth custard.

Cover the bowl or ramekins tightly with plastic wrap or a plate. Place them in a steamer basket over a pot of simmering water.

Steam over medium heat for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center. A knife inserted near the edge should come out clean.

Carefully remove the steamed custard from the steamer. Drizzle with 1/2 teaspoon of sesame oil and top generously with 2 tablespoons of pork floss before serving warm.