Heat up a small saucepan of water (sufficient to submerge eggs) to approximately 168˚F to 170˚F (75˚C to 77˚C). At that temperature, you should see tiny bubbles in the water. Turn off the stove but leave the saucepan on the heated element.
Gently lower eggs with a ladle into the warm water. Do not cover saucepan. Set timer to 11 minutes.
After 6 minutes, water temperature would have dropped to about 166˚F (74˚C). Cover the saucepan with lid and continue to leave it on the heated element.
After 11 minutes, remove eggs with ladle into a bowl of cold water to stop the cooking.
Crack each egg into individual bowls. Drizzle with prepared sauce and garnish with sliced green onion.