Sure!
I use 1/2c liquid per egg - dashi or broth or water with a splash of soy sauce, plus salt to taste, and a drop of sesame oil.
Beat the eggs, add liquid and mix gently, then strain into a shallow dish or ramekins.
Steam covered on gentle simmer - done when it’s still a bit jiggly in the center, but set. (Start checking at 7 mins for 1 egg, 10 mins for 2 eggs - add 2 mins at a time till done).
You can add seafood, chicken, mushrooms, etc.
