For the Chinese Steamed Eggs

1. If you are using a stove-top steamer, half-fill a saucepan with water and bring it to the boil.
2. If you are using a steam oven, preheat it to 70°C/158°F.
3. Whisk the eggs in a large jug or a bowl with a spout.
4. Slowly whisk in the warm water and remaining ingredients.
5. Pour the mixture through a fine sieve into 4 ceramic ramekins with a capacity of about 250 ml/1 cup. The sieve should be fine enough to strain any froth, bubbles, egg whites that had not dissolved, and any egg pieces which had cooked if your water was too warm.
6. Use a teaspoon to remove any bubbles or froth from the surface of the custard. Any bubbles which are on the custard will remain there during cooking.
7. Carefully transfer the ramekins to the steamer basket. If you are using a steam oven, you can place the ramekins on a large tray.
8. Cover each ramekin with a tight-fitting lid. If your ramekins do not have lids, you can use silicone lids, small up-turned plates, or plastic wrap.
9. Place the lid on the steamer basket, or close the door to the steam oven.
10. Steam the custard on medium heat for about 12 minutes. If you are using a steam oven, the temperature should be set to 70°C/158°F.
11. The custard is cooked if, when you jiggle the ramekins slightly, the custard has a firm wobble.
12. Remove the lids from the ramekins.
13. Use a sharp knife to score the custard, but this step is optional.
14. Drizzle with some soy sauce and any additional flavourings.
15. Serve hot.