Egg Flower Soup 1 pint good chicken stock 1 to 2 eggs 1 teaspoon salt 1 tablespoon light soy sauce 1 spring onion, finely chopped Bring the stock to the boil. Lightly beat the eggs with a pinch of salt.
Pour in the beaten eggs very slowly while stirring the stock.
Add the seasonings and garnish with spring onions. Serve hot.
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