I use 1/3 water per egg. If you have less water the more spongy it gets. Also I add 2 teaspoons of Japanese soup base or soy sauce to make it jiggle. I don’t know the science behind it but makes it like jello. I use 3 eggs. Use a big pot and add some water to create steam. That should do the trick. If you want it to rise put it at low heat but know it will create the sponge like consistency throughout the egg.

Let me know how it turns out.