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In a bowl, crack your eggs and whisk them together until well combined.
Slowly whisk in the water or stock. Using warm water means the eggs cook more evenly without becoming tough.
Pour this mixture into another bowl through a fine mesh sieve to get rid of any lumps and spoon off any air bubbles with a spoon for the smoothest of textures.
Wrap the bowl in cling film and place into a steamer apparatus. You can use a bamboo steamer basket over a pot of simmering water, or even a heat-resistant bowl placed over a wok. Just make sure the water doesn't touch the bottom of your bowl or steamer.
Cover it with a lid and cook for up to 15 mins on a low heat. You can cook for less time if you prefer a more jiggly texture.
A quick and easy way to check for doneness is to gently nudge the bowl – the eggs should wobble slightly but not be completely liquid.
Once your eggs are steamed, remove them from the heat and score the surface gently with a small knife.
Spoon over the seasoning and sprinkle with chopped spring onions and anything else you want to top it with.
Serve over steamed rice to enjoy as a light meal/breakfast, or as a side dish for a great meal.