Nothing could be easier.

  • 1 qt chicken or vegetable stock
  • 4 eggs
  • Soy sauce to taste
  • Scallions for garnish
  • Sesame oil for garnish

Bring a quart of stock (chicken or veggie stock) to a slow bubble; gently pour four beaten eggs in to the stock while stirring. Add soy sauce to taste and garnish with some chopped cilantro or scallions; a little sesame oil is nice, too.


Recipe from Mark Bittman’s Kitchen Express