Prep Time: 5 minutes
Cook Time: 10 minutes
• 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)
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.
Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium
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