Crack the eggs in a medium bowl, saving half of one of the egg shells to measure the chicken broth.

Heat the chicken broth in the microwave (or on the stove) for 1 min until warm to the touch (not boiling hot). Using half of one of the egg shells to measure, add 16 half-eggshells (or ~1 cup) of chicken broth to the eggs so you have a ratio of 1 part egg, 2 parts chicken broth. Add the salt and beat until smooth.

In a large pot with a lid, add 1 inch of water and place a steamer rack (or three crumpled up balls of foil to elevate the dish above the water line) in the center of the pot. Place a large wide bowl on top of the steamer rack, and pour the eggs into the bowl through a fine mesh sieve. Run the edge of a paper towel along the surface of the egg to remove any bubbles, then cover the bowl with a plate.

Bring to a boil over high heat. Once the water starts boiling (usually takes about 5 mins), turn the heat down to low, cover the pot with a lid, and steam 10-12 minutes until the center of the eggs is set. To test, carefully remove the lid and plate and gently touch the center of the eggs with your finger. It should feel jiggly yet firm (not liquidy).

Remove the bowl from the pot using oven mitts and slice a crosshatch pattern into the eggs with a sharp knife (this will help the sauce seep in). Top with scallions, sesame oil, and soy sauce. Enjoy!