Steamed Egg Custard, recipe as shared by my mom

I'm not much of a cook compared to the rest of my family in Korea or the States, but here is my first attempt at sharing a very simple recipe for those who, like myself, might consider themselves culinarily--dictonary.com says it's a real word--inexperienced. My mom taught me without using exact measurements (and I'm pretty sure no one in my family even uses measuring cups) so you won't find any of those in my recipes, but they're simple enough to follow so have no fear!

Ingredients for steamed egg custard:

• Eggs
• Anchovies
• Water
• Onions

Tools:

• Pot
• Frying pan
• Steamer basket
• Knife
• Chopping board
• Medium-sized stainless steel or ceramic bowl that's small enough to still fit in the pot

Directions:

• Put a few cups of water in a pot (enough to fill the bottom), add a large handful of anchovies and a few pinches of salt, put the cover on, and let it boil for a few minutes. The idea is to let the water be perfused with anchovy flavor (don't worry, it's not a super-fishy taste).
• Let the anchovy water cool down and remove the anchovies from the water. Save the water. (What you do with the anchovies from here is up to you. Add them to your soup or your pizza or feed them to your kitty.)
• Peel and mince an onion (or two if they're on the small side).
• Fry the onions. (Add a bit of cooking oil to the pan, stir fry the onions until they're translucent.)
• Crack open and beat a few (4 is good) eggs in your bowl.
• Add the onions and anchovy water to the egg bowl, making sure it's cool enough not to cook the egg on contact.
• Stir to evenly incorporate the water, egg, and onion. You can add some salt here if you like.
• Add a few inches of water to a pot, put the steamer basket inside, and put your egg bowl on top of the whole setup.
• Cover and let it boil for a good 5 minutes before you lift the cover and stir up the egg. It may look cooked from the outside, but underneath is still raw egg, so allowing the uncooked egg to come in contact with the sides of the bowl will allow the whole mix to cook faster. (This stirring step may not be necessary if you have a relatively thin layer of egg.)
• Put the cover back on and let it cook for another 10-ish minutes, and then you're done!

You can use other ingredients to give your dish some more color or flavor: green onions on top, red onions, different kinds of broth, etc.

Sorry I forgot to take pictures, but your egg custard should look something like this:

Picture courtesy of deliciousasianfood.com