Fluffy Steamed Egg Custard in Savory Broth

In a medium bowl, gently whisk the eggs until the yolks and whites are just combined, but avoid creating too much foam.

Add the chicken or dashi broth, soy sauce, salt, and a pinch of sugar (if using) to the whisked eggs. Stir gently until well combined.

Strain the egg mixture through a fine-mesh sieve into a heatproof bowl or a Korean earthenware pot (tteokbaegi). This step is crucial for a smooth, lump-free custard.

Prepare your steamer. Fill a pot with about 2 inches of water and bring it to a boil. Once boiling, reduce the heat to medium-low.

Carefully place the bowl with the egg mixture into the steamer. Cover the bowl loosely with aluminum foil or a lid that doesn't seal completely to allow some steam to escape. Then, cover the steamer pot with its lid.

Steam for 15-20 minutes, or until the custard is set but still jiggly in the center. The exact time depends on the size and depth of your bowl.

Once cooked, carefully remove the bowl from the steamer. Drizzle with sesame oil and garnish with finely chopped green onions before serving immediately.