Cut the silken tofu into ¾-inch (2cm) cubes and transfer to the shallow steaming dish for 15-20 minutes to drain out excess water and let it come up to room temperature. In the meantime, prepare the remaining ingredients.

Toss the shrimp with a pinch of salt and a pinch of white pepper. Set aside.

The next step is ideally done with a kitchen scale. Place a medium bowl on the scale and zero it out. Crack the eggs into the bowl, noting the weight of the eggs in grams (2 eggs without their shells weigh about 110g). Add the remaining ¼ teaspoon salt, and beat the eggs for at least one minute, until there are no more streaks of egg white and the egg mixture is watery. Add the chicken stock—double the weight of the eggs. In our case our 2 eggs weighed 110 grams and we added 220g chicken stock, which is slightly less than 1 cup. Beat until thoroughly combined.

Carefully pour out the water that drained from the silken tofu. Then pour the egg mixture through a fine-meshed strainer into the shallow steaming dish, over the top of the tofu.

Bring the water to a boil in your steamer over high heat. You should have at least a couple inches of water, but you don’t want the water to ever touch the bottom of the dish as it steams. Once boiling, reduce the heat to medium. Carefully place the dish in the steamer and cover tightly. Steam for 15 minutes over medium heat. Keeping the heat relatively low is important to ensuring the eggs have that silky texture.

While the eggs and tofu are steaming, prepare the sauce by combining the light soy sauce with 1 tablespoon of chicken stock.

After 15 minutes, place the shrimp gently on top of the egg. Cover and steam for another 2-4 minutes until the shrimp are just cooked through. The cooking time will vary depending on the size of your shrimp.

Finally, pour the sauce over the finished dish, sprinkle with scallions, and serve!