Steamed Egg Custard, Beijing Style

3 eggs
1 1/2 cups (350 ml) warm or cold water
2 tsp soy sauce
1 tbsp dried shrimps
1/4 tsp salt, or to taste
1/2 tsp scallions, shredded
1 tsp sesame oil

1. Soak the dried shrimps in warm water until soft. Drain and chop finely.

2. Whisk together the eggs, soy sauce, salt, and sesame oil in a heat-proof bowl. Blend in the water.

3. Place the bowl in a steamer and steam for 15 minutes. Remove, sprinkle with the shrimps and scallions, and serve.