My favorite breakfast recipe in my cookbook, The Book of Sichuan Chili Crisp because there are few textures I love more in this world than the silken mouthfeel of freshly made tofu or the soft jiggle of barely set steamed eggs. Silky steamed eggs are easy to make at home and come together in just minutes. In their simplest variation, eggs are beaten, mixed with water, and steamed until set. Homestyle versions popular in Sichuan are finished with a drizzle of sesame oil, soy sauce, and fragrant fried minced pork. I'm partial to the salty pop of salmon roe with soy sauce and a drizzle of chili oil as a topping, but you can really dress them however you want. I once learned from a Japanese chef to mix the beaten egg with stock or dashi instead of water and to pass it through a fine-mesh strainer before steaming to ensure the smoothest texture and umami-rich flavor. I haven't looked back since.