Crack 3 eggs into a bowl.

Add water using a 2:1 water-to-egg ratio (I like to use the eggshell to measure roughly).

Add chicken bouillon powder and whisk until smooth.

Pour the mixture through a sieve into a heat-safe bowl to ensure a silky texture.

Cover the bowl with plastic wrap and poke a few holes for steam.

Steam over medium heat for about 10 minutes, or until the eggs are ~80% set.

Crack the remaining eggs in a separate bowl. Spoon each egg on top of the first layer.

In a small pan, add chopped scallions and neutral oil.

Cook on low heat until fragrant, then remove from heat.

Cover the eggs again and steam for 2 more minutes.

Turn off the heat and let the eggs sit in the residual steam for a few more minutes until fully set.

Pour the warm scallion oil over the steamed eggs.

Drizzle lightly with soy sauce to taste.