Cover and allow the water to come to a boil over high heat.
In a glass liquid-measuring cup, crack in the eggs.
Lightly whisk the eggs and make note of the volume of eggs
Add the same volume of water as the eggs (1:1 ratio).
Add soy sauce
Whisk until pale in color and foamy.
Pour the mixture into a bowl that can sit on top of the inverted steamer and the pot can still be covered.
Lightly skim the foam from the surface with a small spoon. This will create as smooth a surface as possible.
Place the bowl on the steamer over the boiling water (be careful of the hot steam).
Cover and steam for 12 minutes*.
Pasta cooker/steamer method
Remove the vegetable steamer and the pasta strainer from the pot.
Fill the pasta cooker pot half way with water. Cover and bring to a boil over high heat.
In a glass liquid-measuring cup, crack in the eggs.
Lightly whisk the eggs and make note of the volume of eggs
Add the same volume of water as the eggs (1:1 ratio).
Add 2 teaspoons of soy sauce
Whisk until pale in color and foamy.
Pour the mixture into a bowl or divide into ramekins that can fit in the steamer and the pot can still be covered.
Lightly skim the foam from the surface with a small spoon. This will create as smooth a surface as possible.
Replace the steamer into the pot of boiling water (be careful of the hot steam).
Cover and steam for 12 minutes*.
Notes
*Check for doneness by poking a hole with a skewer. If no egg mixture fills the hole, it’s finished. A little moisture on the surface is fine and is expected from the steam.