Ingredients
4 cups chicken broth, or chicken stock
2 eggs, large
2 spring onions, finely chopped
¼ tsp white pepper
salt, to taste
¼ tsp sesame oil, few drops
Preparation
In a large mixing bowl, whisk eggs until tiny air bubbles are formed. Set aside.
In a wok or saucepan, bring the 4 cups of chicken broth or stock to boil.
Very slowly pour in the lightly beaten eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Season the soup with white pepper, salt, and sesame oil.
Pour into bowls and garnish with spring onions. Serve hot and enjoy!
