Whisk eggs with salt until smooth
Slowly mix in warm water
Strain through a fine sieve into a heatproof bowl to remove bubbles
Cover bowl with a plate or foil
Steam over medium-low heat for 10-15 minutes until the center jiggles slightly when shaken
Turn off heat and let sit covered for 2 more minutes
Serve and top with soy sauce, sesame oil and scallion to garnish
