Ingredients
2 Eggs, beaten
2 teaspoons cooking oil
6 cups soup stock (I use chicken)
2 ½ teaspoons red vinegar
2 teaspoons soy sauce
Dash pepper
4 tablespoons chopped green onion tops
Preparation
Beat eggs and oil together. Bring stock quickly to boiling. Reduce heat and very slowly add egg-oil mixture, pouring in the finest stream possible in a sweeping motion, covering entire surface. Add vinegar, soy sauce, and pepper. Return just to boiling and remove from heat. Add onion tops and season to taste. Cover and let stand for several minutes before serving.
