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.