Egg Drop Soup

submitted by dave

1 qt. chicken broth or stock
2 eggs, lightly beaten
1/2 teaspoon white pepper
trace amount of sesame oil for flavor

Optional:
1/2 cup corn
1/2 cup crab meat
Salt, to taste

In a wok or saucepan, bring the chicken broth to a boil. Add the white
pepper and any and all optional ingredients, if using. Cook for another
minute. Very slowly pour in the eggs in a steady stream. I have heard
several accounts as to what "works" when stirring in the egg. Some include
stirring the egg rapidly for shreds or gently for ribbons. I've also
heard about adding the egg very slowly (i.e. in a slow stream) while the
soup is at a low boil. Because this is more technical, trial and error is
probably best.


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