A text version if you want to read it:
Crack 2 eggs into a bowl (or 1 or 3, I don’t care, I’m not a cop). Mix them up really well so there’s no white bits floating around.
Add lukewarm water, in a 2-1 proportion (2 parts water to 1 part egg). Mix again.
(You can add some salt to this I hear? I keep forgetting, so I can’t report back.)
Either spoon out the bubbles that are on top or strain the mixture through a sieve. (whichever you feel like cleaning, tbh)
Cover with plastic wrap and poke a few holes. You can skip this bit but they’ll be a little uglier, ‘cause this is mostly to keep the steam from dripping onto the egg surface.
Steam! In a bamboo steamer, on a steamer rack in a pot, one guy on YouTube did it in the microwave, and I did mine on the steamer rack in my rice cooker.
The general advice I’ve seen has been to make sure the water is boiling, then put the eggs into the steamer and steam for 5 minutes, turn off the heat and let them stay there for another 10-ish minutes.
(tbh, I just stuck mine in the rice cooker on the steamer rack over the rice I was making and then left them there for the whole white rice cycle, and they turned out just fine. not as pretty ‘cause the top bubbled up a bit, but the texture and flavor was perfect.)
Remove them from whatever your steam-source was, then top with some soy sauce and sesame oil, and some green onions or whatever if you’ve got them.
The consistency ends up being like a creme brulee with a nice little jello-like wiggle to them. I scooped mine out of the dish and plopped them right on top of warm rice, and holy shit. Now I’m thinking about them again and I want to make more.
Video versions if you’re more about that life:
Here’s someone who made theirs in the microwave
Here’s a 25-minute video with microwave options and more flavor options and explanations if that’s more of your deal