Crack the eggs into a glass and mark the level of the liquid with a rubber band. This trick ensures you add just the right amount of water later - a 1:2 egg-to-water ratio.

Pour the eggs into a mixing bowl, follow up with double the amount of water (using the marked glass as a guide), and whisk well.

Stir in the light soy sauce and white pepper.

To achieve a smooth texture, pass the egg mixture through a sieve into a new bowl.

Gently skim off any air bubbles from the surface to ensure your steamed eggs are smooth.

Choose your bowls and arrange the diced veggies inside before carefully ladling the egg mixture over them.

Bring water to a boil in your steamer on medium heat. Place the bowls inside, reduce to low heat, and let them steam for 20 minutes.

Check the texture at the end of the steaming time, it should resemble a soft jelly. If not, steam a little longer. Serve hot!