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Crack eggs into a bowl placed on a scale
Add warm chicken broth or stock at a ratio of 1:1.5 of eggs to solution and mix well
Strain the mixture for a smoother texture and remove all bubbles on the surface using a spoon or kitchen towel
Pour mixture into a heatproof dish and steam for 8-10 minutes over medium heat
Turn off the heat and leave the dish in the steaming pan for 5 minutes
Verify that the eggs are cooked through
Drizzle with sesame oil and light soy sauce
Garnish with chopped green onions