In a bowl, beat the eggs well with the salt. Gradually add warm water or chicken broth while whisking continuously until the mixture is smooth.

Strain the mixture into small steam-safe bowls or heatproof cups, smoothing the surface of the egg mixture.

Cover each bowl with plastic wrap or aluminum foil to prevent direct steam contact.

Bring water to a boil in a pot, place the bowls inside, cover, and steam on medium heat for 10-15 minutes. The eggs should have a smooth, slightly jiggly texture.

Garnish with green onions or chives, and drizzle with sesame oil or soy sauce for extra flavor before serving hot.