Directions

1. Crack the eggs into a heatproof bowl. Add the salt and whisk until the eggs are completely smooth.

2. Gradually pour in the hot stock while whisking continuously. The stock should be warm, about 60°C (140°F), but not boiling. Warm stock helps the eggs cook more evenly, resulting in a silkier custard.

3. If bubbles form on the surface, skim them off with a spoon or briefly pass a kitchen torch over the surface. This helps create a smooth, mirror-like finish.

4. Cover the bowl with a plate or heatproof to prevent condensation from dripping onto the custard.

5. Place the bowl into a steamer. Bring the water to a gentle steam over medium heat. Once steam begins escaping from the steamer, reduce the heat to the lowest setting and steam for 6 minutes.

6. Turn off the heat and let the custard rest in the covered steamer for another 5 minutes. Carefully remove the bowl. The custard should be just set with a delicate wobble when gently shaken.

7. Serve as is, or drizzle with soy sauce, sesame oil, or chili oil and garnish with sliced scallions.