Egg Drop Soup
4 cups chicken broth
2 eggs, lightly beaten
1-2 green onions, minced
1/4 tsp white pepper
Salt to taste
Sesame oil (optional)
Bring broth to a boil.
Add pepper and salt, add a few drops Sesame oil if desired.
Cook for one minute,
very, very slowly pour eggs in a steady stream.
To make shreds, stir the egg rapidly
in clockwise direction for one minute.
To make thin ribbons, gently stir until they form.
Garnish weith green onion and serve Serves 2-4.
Note: balance salt added
with whatever salt may be in the chicken broth.
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