Heat your stone pot on medium fire while you're preparing the egg.

Use 4 small eggs or 3 big eggs for this recipe.

Crack the eggs into a rather big bowl and add in your salt and black pepper.

Add in your chicken broth and milk. DO NOT USE HOT BROTH or your eggs will hatch into little chicks. I'm kidding. Your eggs will be scrambled is what will happen.

Whisk the eggs until smooth. Milk gives that additional silky touch when steamed so I suggest using milk for this recipe.

Add a tablespoon of sesame oil into the stone pot and make sure it covers the base.

Sift your egg mixture into the stone pot. See that lumpy egg whites? We don't want that. It's evil.

Sprinkle in your green onions. The more the better, but I ended up only using a little bit because I forgot to buy some. So I stole some from my mother's recipe. :P

Close the lid and lower the heat to low to steam the egg for 10 minutes. What we don't want to have is too much liquid at the bottom. Steaming it for 10 minutes will make sure it achieves perfection.

Turn off the heat after 10 minutes. Check the eggs. You will see that it's soft, fluffy and airy. Golden crust will form at the base and the sides of the eggs.

The taste will be clean but somewhat creamy. Not too creamy to overpower the simple taste, though.

Enjoy! :)