Soy Milk Double-Layer Steamed Egg (James's 3.0 Version)

Steps

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1. 1
   Beat 2 eggs until well mixed.
   ▶ ≈1:16
2. 2
   Use a cup to measure the beaten egg as a reference, then add soy milk at about 1:1.5 to 1:2 ratio and mix well — the higher the ratio the more tender the texture, though it takes longer to steam.
   ▶ ≈1:26
3. 3
   Optionally stir in just a small splash of soy sauce for flavor — avoid adding too much salt or soy sauce, or the soy milk may curdle.
   ▶ ≈2:06
4. 4
   Strain the egg-soy milk mixture through a sieve into a bowl, then gently skim off any surface bubbles.
   ▶ ≈3:00
5. 5
   Prop chopsticks under the lid to leave a gap so the water doesn't boil too violently and disturb the mixture, then steam this bottom layer until it sets into a tofu-like texture.
   ▶ ≈3:18
6. 6
   Once the bottom layer is set, crack 2-3 eggs on top as the second layer, then sprinkle with chopped green onion and optionally cilantro.
   ▶ ≈6:02
7. 7
   Prepare the sauce by mixing soy sauce, sesame oil, chili oil, and a little vinegar; season with white pepper if desired, and set aside.
   ▶ ≈5:00
8. 8
   Cover again and steam over high heat until the egg white turns white and the yolk is about 30% set (still runny).
   ▶ ≈6:48
9. 9
   Remove from heat, drizzle with the prepared sauce, then top with cilantro, green onion, and a little more pepper to finish.
   ▶ ≈7:18
10. 10
    To eat, plunge the spoon straight down to the bottom like eating pudding, so the half-set yolk on top mixes with the soy-milk egg tofu below in each bite.
    ▶ ≈7:28