light soy sauce
Pudding-tender steamed eggs with just two things to keep in mind
Beat the eggs.
Add a little vegetable oil, and half a teaspoon of salt, and some water! I usually steam my kids with a little more water, just cold water, less water if I want the eggs to be hard, more water if I want them to be soft. I added 1.5 times the water!
Stir a bit more, just until the chopsticks pick up with little or no egg white.
Boil a pot of boiling water and add the egg mixture.
Note: Cover with a lid with no holes, or wrap in a piece of foil and steam on high for 11 minutes.
Add a little soy sauce and a little sugar to the warm water, mix well and pour over the eggs later.
When it’s done steaming, put in a couple of spoonfuls of sauce, sprinkle in the green onions, and voila!