Ingredients
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
Directions
1. In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
2. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
3. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
4. Garnish with green onion and serve.
