First of all, fill up the pot and set it to boil with a stand inside. The water should be enough so that the metal bowl in which you are making should be at least submerged 1/3 in it while steaming. I make it in my small cake tin. Heavy metal bowls are good for this so that it doesn't float.

Crack the eggs, add in the salt, oil, and crumbled Chicken stock cube (use chicken bullion powder if you have). Whisk it first, then add the lukewarm water and whisk it, till it forms frothy. Then pour it into the cake tin and place it in the boiling water (be careful). Close the lid and steam it for about 4 minutes on high flame and then for the next 6-8 minutes lower the flame and cook/ steam in simmering water. If doubt inserts a knife or skewer and see. If it's clean your eggs are done.

Garnish with Green onion and serve hot. Just scoop it out and have it! It goes well by itself or with chili oil/ Schezwan Chutney, goes well with Steamed rice or Conjee.