There’s a quiet elegance to this dish. Steamed eggs are soft and trembling, a comfort you can eat with a spoon, and the sweetness of goji berries punctuates the silkiness like tiny bursts of sunshine. A final drizzle of Silky Soy Sauce makes the whole dish shimmer. 

Ingredients

• 1 tablespoon goji berries
• 3 large eggs
• 1 1/4 cups water
• 2 teaspoons Silky Soy Sauce, plus more for drizzling
• Scallions, minced, for garnish

Instructions

1. Soak the goji berries in room temperature water for 10 minutes. Drain and set aside.
2. In a medium bowl, whisk together the eggs, water, and Silky Soy Sauce. Strain the mixture through a fine-mesh strainer into a medium heatproof bowl to remove bubbles.
3. Fill a large wok with 2 inches (5 cm) of water and bring to a rolling boil over high heat. Place the bowl in a large bamboo steamer, cover, and lower the steamer into the wok. Reduce the heat to medium for a gentle simmer.
4. Steam until the custard is just set and slightly wobbly in the center, about 12 minutes.
5. Drizzle with Silky Soy Sauce, garnish with the goji berries and minced scallions, and serve hot.