Ingredients & Method :

​

Use chicken stock as the soup base, any kind you can get from supermarket.
For 4 bowls of soup use 2 eggs. First scramble the eggs. Then boil the
chicken stock. Turn down the heat a bit and add in the eggs while stirring
the soup slightly. You will see the eggs start to form layers. When the
last drop of egg is formed, you can turn off the heat completely. If you
want to thicken the soup (like what you get from Chinese take-out), after
you put in all the eggs, add corn starch paste (one part corn starch, two
parts water, mix well) to thicken it. You can add chopped spring onion to
garnish.