Silky Cloud Steamed Egg Custard

Crack the eggs into a bowl and beat gently with chopsticks or a fork. You want to mix the yolks and whites thoroughly without creating foam — stir, do not whisk vigorously.

Slowly pour the warm broth into the beaten eggs while stirring constantly. Add the light soy sauce, sesame oil, salt, and white pepper. Stir gently to combine.

Strain the entire mixture through a fine-mesh sieve into a clean heatproof bowl or two individual ramekins. This removes any chalazae and air bubbles, which is the key to a perfectly smooth custard.

Cover the bowl tightly with plastic wrap or aluminum foil. Poke 3 to 4 small holes in the cover to allow steam to escape — this prevents the surface from bubbling and pitting.

Set up your steamer with water at a rolling boil, then reduce to medium-low heat so the water is gently simmering. Place the covered bowl in the steamer.

Steam for 12 to 15 minutes over gentle heat. The custard is done when the surface barely jiggles in the center when nudged, like set gelatin.

Carefully remove from the steamer, peel off the cover, and garnish with sliced scallions. Drizzle with soy sauce, sesame oil, and chili oil if desired. Serve immediately with a spoon.