Crack the large, fresh eggs into a mixing bowl and whisk gently until combined and aerated. Measure cold water at a 1:2 ratio with the eggs, add soy sauce and sesame oil, and mix well.

Strain the egg mixture through a fine sieve into a heatproof dish to remove lumps and bubbles. Cover tightly with aluminum foil.

Fill a large pot with water and bring to a gentle boil. Place a steaming rack or dish inside without touching the water. Lower heat to maintain even steaming.

Place the covered dish with the egg mixture onto the steaming rack and cover the pot with a lid. Steam for approximately 12-15 minutes.

After steaming, carefully remove the dish and sprinkle desired toppings like green onions and mushrooms over it.

Cut the Chinese steamed eggs into squares and serve warm, ideally with steamed rice.