Egg Flower Soup Recipe

Ingredients

• Chicken stock. . . . . . . . . . . . . 6 cups
• Vinegar. . . . . . . . . . . . . . . . . . . . . . 2 tbsp
• Chinese salt. . . . . . . . . . . . . . . . .1 tsp.
• Salt and black pepper. . . . . to taste
• Sesame seeds oil. . . . . . . . . . .½ tsp.
• Egg. . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 No.
• Spring Onions. . . . . . . . . . . . . . . . .2 No.

How to make Egg Flower Soup

1. Boil the chicken stock; add salt, black pepper, sesame seed oil and Chinese salt into it.
2. Beat the eggs; slowly pour the eggs into the soup.
3. Stir it once or twice and add chopped spring onions.
4. Serve hot.