Yield: 1 Servings
|6 cups||Chicken Broth|
|1 large||Egg; lightly beaten with 1 tsp. sesame oil|
|¼ teaspoon||White Pepper|
|4 \N||Sliced Green Onion tops for garnish|
|\N \N||Salt to taste|
Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Do not stir vigorously, you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done.
Posted to Bakery-Shoppe Digest by The Overstreets <billover@...> on Feb 13, 1998