Chinese Steamed Egg Custard

1. In a small mixing bowl, use chopsticks to whisk the egg in a stirring motion in one direction (clockwise or counterclockwise) until the egg white and egg yolk are totally combined.
2. Add water and sprinkle salt, then briefly stir in one direction.
3. Pour the egg mixture into a heat-proof container, cover with heat-proof lid or aluminum foil.
4. Fill the steamer with cold water. Place the bowl in the steamer. Bring the water to a boil then turn down to medium heat to gently boil. Steam for 7 minutes.
5. Turn off the heat. The egg custard should be slightly firm and wobble in the center. Test by inserting a toothpick; it should come out clean.
6. Add sesame oil and garnish with green onion. Serve warm.

Notes:
1. Stir in a circular motion instead of back and forth motion. A back and forth motion creates lots of air bubbles which will prevent the surface of the egg custard from being smooth. If it does end up = having a lot of bubbles, use a small spoon to scoop out the bubbles, or set aside and wait for a few minutes for the bubbles to go away.
2. Add salt just before cooking the eggs.
3. Cover the container while steaming. Condensed water vapor on the steamer lid will drip down into the bowl. If there is no cover on the bowl, the water will make the surface of the egg custard uneven and look like honeycomb.
4. Add 2 more minutes of steaming for each additional egg. If you steam too long, the egg will be overcooked and tough.