The basic recipe for egg soup (also called egg flower soup) is very simple, and there are some inferior variations. For 3-4 people.
Traditionally, egg broth is quite bland, allowing the flavor of the egg to stand out. I have added white pepper for extra grip, but you can leave it out if you wish, or substitute for 1/2 teaspoon of sugar.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Ingredients:
4 cups chicken broth or broth
2 eggs, lightly beaten
1-2 green onions, chopped
1/4 teaspoon of white pepper
Salt to taste
A few drops of sesame oil (optional)
Preparation:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the salt and white pepper and sesame oil if using. Cook for about a minute.
Very slowly pour into the eggs in a steady stream. To shred, quickly shake the egg in a clockwise direction for one minute. To make thin layers or ribbons, gently stir the eggs in a clockwise direction until they are formed.
Garnish with the green onion and serve.
More information - Gastronomic Capital of Asia
Source - Wikipedia