Egg Drop Soup
|Chicken stock||6 Cup (96 tbs)|
|Scallions||4 , thinly sliced|
Combine stock and scallions in a saucepan.
Bring to a boil.
Combine eggs and water; mix well.
Gradually pour in a thin steady stream into boiling stock, stirring constantly.
Heat a few minutes to cook egg.
Season if desired.