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Beat 3 eggs with salt, Shaoxing wine and white pepper.
Measure the eggs and add warm water at a 1:1.5 ratio (for example, if your eggs are 150ml, add 225ml water). Mix well so the egg and water are fully combined, then skim any bubbles.
Heat a deep, heatproof plate in a steamer for 1–2 minutes. Pour in the egg mixture, cover and steam on high for 2 minutes. Turn off the heat. Keep the lid on and let the residual heat steam the egg for 4 minutes.
Gently crack 5 eggs into a bowl, making sure to keep the yolks intact.
Gently place the whole eggs on top of the silky egg base. Cover and steam on high for 1 minute after the water boils. Turn off heat and let residual heat cook for 3-4 minutes. The egg whites should turn white, but the yolks should remain runny, like poached eggs.
Heat 3 tbsp vegetable oil in a small pan over low-medium heat. Add 2 green onions (1-inch pieces) and cook for 5 minutes to infuse. Turn the heat to high until the oil is hot enough (use a chopstick to test: bubbles will form around it).
Garnish steamed eggs with 1 chopped green onion. Pour hot oil over to sizzle, then season with light soy sauce and a pinch of chilli flakes. Serve with rice.