| Ingredients | Direction |
|---|---|
| 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 (if desired) |
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute. 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. Garnish with green onion and serve. |