Gently whisk eggs with pinch of salt and water.
Strain the egg liquid and transfer to the container. Remove any bubbles on surface.
Set up the steamer, bring the water to a boiling and slow down the fire to simmer for 8 to 10 minutes depending on your container. For the time, please see note 1.
Remove from the fire and wait for 5 minutes to cool down a little bit.
Transfer the containers out. Drizzle some sesame oil and light soy sauce and garnish chopped spring onion on top.
Note 1: the steamed time of the egg custard should be adjusted according to your container-the height of the custard. For example if you are using a wide deep plate, then only 7 to 8 minutes are needed.
Note 2: You can add replace some water with milk to make milk steamed egg if you like.