Prep: 15
Cook: 10
Serves: 6
Asian and Soups-Salad
Ingredients
- 4 cups chicken broth
- 2 cups water
- 2 large eggs – beaten
- 2 large green onions cut
- 1/4 teaspoons white pepper
- 3 drops sesame seed oil
- 1 stick butter
Instructions
- In a saucepan, bring the 4 cups of chicken broth, water, and butter to a boil.
- Add the white pepper and salt, and the sesame oil if using.
- Cook for about another minute or until butter is melted.
- Stir fast until you make a whirlpool.
- Slowly add eggs close to the edge of pot while holding a for into the stream to rake through the eggs.
- This will make the long ribbons. Garnish with green onion and serve.
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