In a bowl, beat the eggs until the yolk and white are mixed. You can use chopsticks or a whisk to do this.

In a separate bowl, mix salt, white vinegar, and warm water. The water should be between 104°F and 122°F, following the egg-to-water ratio of 1:1.5. This ratio is expressed in terms of volume.

Pour the salted warm water into the beaten eggs and mix well.

Skim off any bubbles using a strainer. The egg mixture should be smooth without bubbles. If you're aiming for perfection, you can sieve the egg mixture for an even smoother texture. However, I'm a bit lazy and don't do it often.

Prepare the steamer with water and bring to a boil.

Once the water boils, turn off the heat to avoid potential injuries from the steam and place the egg mixture in the steamer basket. Cover it with a plate.

Cover the steamer with a lid, turn on the heat again, and steam for 10 to 15 minutes.

After steaming, turn off the heat and let it sit in steam for an extra 2 minutes. Do not open the lid or the heat will escape.

Take out the steamed egg and slice it into squares, like a crisscross pattern. In this way, the toppings you add will sip into the egg and spread out evenly.

Finish by drizzling olive oil or sesame oil and adding light soy sauce for a delightful mild taste. Give it a good shake to spread the toppings on all corners of the steamed egg.