Finely slice 1 spring onion and dice 1/2 avocado.

Crack 4 eggs into the mixing bowl and whisk until fully combined.

Add 1 tsp salt, 1 tsp chili powder, and 1/2 tsp cornstarch.

Whisk the egg mixture until the cornstarch is dissolved and the mixture is smooth.

Heat 120 ml hot water to 70–80°C and slowly pour it into the egg mixture.

Whisk gently until the egg mixture is fluid and evenly blended.

Skim bubbles from the surface and oil the heatproof bowl with 1 tsp olive oil.

Pour the egg mixture into the oiled heatproof bowl and bring steamer water to a boil.

Reduce the heat to very low and steam the eggs for 5–6 minutes.

Turn off the heat and let the steamed eggs rest, covered, for 2 minutes.

Top the cooked eggs with spring onion and avocado.

Drizzle with 1 tbsp soy sauce and serve with cooked white rice.