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Chop the scallions to be added as garnish at the end.
Put the steamer rack in the wok, and place your bowl on top of the rack.
Crack the eggs into a bowl, and add salt, chicken bouillon, and oil. Start mixing the eggs with a fork or chopstick.
Mix warm water with the eggs (0.5 cups per egg).
Make sure that the water is boiling in the wok and that your stove is still on high heat.
After you cover the wok, leave the stove on high heat until the water starts boiling again. This should take anywhere from 1 to 4 minutes.
Once the dish is done steaming, remove the lid. Add scallion and white pepper to taste.
Depending on how much clearance you have (and pain tolerance), put on oven mitts and carefully lift the bowl out of the wok. You may need to use the spatula as a lever for more clearance.