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Crack the eggs into a measuring jug and gently whisk.
Pour in double the volume of warm water.
Add all the seasonings and whisk again.
Strain through a sieve to remove any bubbles.
Pour into a heatproof shallow bowl.
Cover with a large heatproof plate.
Place a shallow heatproof bowl upside down in a wok, pour enough water so it comes up halfway.
Cover with a wok lid until boiling then carefully place the bowl of eggs on top of the other bowl in the wok, cover with a heatproof plate and steam for 15 minutes on medium-low heat.
Turn off the heat and let the eggs sit in the wok for another minute.
Serve with light soy sauce, sesame oil, chili oil and chives.