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Crack 3 eggs into a bowl, weigh them (write it down), and mix.
Zero the scales, and then add warm (not hot!) chicken stock until you have a ratio of 1 part egg to 1.5 parts stock.
Gently combine without causing bubbles, and pass through a sieve.
Heat a bowl in a steamer (critical!).
Then add eggs to the bowl, cling film the top, and steam for 10 minutes.
Turn heat off and sit in steamer for further 5 minutes.
Slice the cooked egg, and add sesame oil, sesame seeds, chilli oil, soy sauce, and spring onion.