How to make it

  • Beat the egg lightly.
  • Put the stock in a saucepan and bring to a boil. After boil, lower the heat.
  • SLOWLY pour in the beaten egg through the back of a fork 10 inches above the pan, moving the fork in a circular mothion so the egg covers the whole surface of the stock .
  • Remove from heat and cover for 45 seconds to aloow the egg to set.
  • Add salt, soy, sugar and sprinkle the scallions. Give the soup 3 or 4 generous stirs.
  • Transfer to a large soup tureen or individual soup bowls and serve.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    This is also one of my favorites and I love your recipe!
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    " It was excellent "
    lunasea ate it and said...
    Love it, love it, love it - one of my faves. I make mine very similar to this recipe, but never thought to add sugar. I'll give it a try...perhaps this very night. Thanks, Marky hon!
    Was this review helpful? Yes Flag

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