Korean Steamed Egg, Gyeran Jjim (계란찜)

1. Add chicken stock to your stone/clay pot and bring to a boil over medium heat.
2. In a medium sized bowl, combine beaten eggs, baking powder, salt and combine until incorporated and smooth.
3. Once chicken stock comes to a boil, reduce the heat to low and slowly add the egg mixture while gently stirring. Make sure to scrape the sides of the pot to keep egg from burning.
4. Continue stirring until egg is about 75% cooked.
5. Cover with a bowl and let cook for an additional 3-4 minutes.
6. Carefully remove the bowl and top with sesame oil and chopped green onions. It is normal for the egg to deflate.