In a heatproof ceramic bowl (such as a ramekin or traditional Korean ddukbaegi), combine the eggs, salt, and ½ cup of water. Whisk the mixture thoroughly until well blended and slightly foamy, ensuring a light and airy texture.

Select a wide, deep pot that can accommodate the heatproof bowl. Place the bowl inside the pot and pour hot (not boiling) water into the pot, filling it until the water level reaches approximately halfway up the sides of the bowl. This indirect heat will ensure the eggs cook gently and evenly.

Cover the pot with a lid, preferably glass to monitor the steaming process. Set the heat to low-medium, ensuring the water remains at a gentle simmer rather than a vigorous boil. Allow the eggs to steam for 12 minutes, undisturbed.

After 12 minutes, carefully remove the lid and sprinkle the chopped scallions and toasted sesame seeds on top of the eggs. Cover the pot once more and continue steaming for an additional 3 minutes, allowing the flavors to blend and the eggs to fully set while maintaining a soft, custardy texture.

Carefully remove the bowl from the pot using heat-resistant gloves or tongs, as it will be very hot. Serve immediately while the eggs are still warm and delicate. This dish is best enjoyed with steamed rice, Korean BBQ, or a drizzle of soy sauce for extra depth of flavor.