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Method:
Pour the stock into a large pot, cover,
and bring to a boil over high heat. Add the salt to taste.
Gradually pour in the beaten eggs, whisking constantly with a large
cooking fork until soft, silken threads of egg form, about
minute. Turn off the heat, pour the soup into a heated tureen,
softly mound the scallion in the center of the soup and serve in
individual bowls with steamed jasmine rice.
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