1-1/2teaspoonssalted shrimp (saeujeot) or 3/4 teaspoon salt(or fish sauce)
Beat the eggs with a spoon.
Run the mixture through a sieve to break it down into a smooth liquid consistency. (If you skip this process, make sure to beat the eggs until very smooth.)
In a lightly oiled earthenware, small stone/ceramic pot, or any heatproof bowl, mix the beaten eggs well with the anchovy broth or water and salted shrimp (saeujeot) or salt.
Use one of the following cooking methods depending on the cookware used:
Earthenware/ceramic pot (stove-top proof):
Add the egg mixture to the pot. Cover, and simmer over medium low heat on the stove for about 7 minutes. The egg mixture should still be runny in the middle at this point.
Gently stir the eggs in a circling motion with a spoon. Reduce the heat to low. Add the scallions, cover, and simmer for 2 to 3 minutes until the mixture is set.
Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin/bowl. (Adding a folded paper towel at the bottom will prevent the ramekin/bowl from rattling while the water is boiling.)
Carefully place the ramekin/bowl in the pot. Cover the pot and steam for 8 minutes over medium low heat. Make sure the water boils gently.
Gently stir the eggs with a spoon. Add the scallions, cover, and steam for an additional 4 minutes until the mixture is set.