Ingredients

• 4 Cups chicken stock
• 4 eggs
• 1 tablespoon soy sauce
• Salt and freshly ground black pepper
• 1/2 cup chopped scallions both white & green parts
• 1 teaspoon sesame oil

Directions

1. Bring 3 cups of stock to a boil over medium-height heat in 6-8 cup saucepan. Beat stock with eggs & soy sauce until well blended.

2. Add egg mixture in steady stream, stirring. Stir occasionally until the eggs gather together in small curds, 2-3 minutes.

3. Taste and add salt if necessary, then add pepper, scalions, & sesame seed oil.

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