Ingredients
- 4 cups chicken stock
- 4 eggs
- 1 tablespoon soy sauce, or to taste
- Salt, if necessary, and freshly ground black pepper to taste
- ½ cup chopped scallions, both white and green parts
- 1 teaspoon sesame oil, or to taste
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Nutritional Information
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Nutritional analysis per serving (2 servings)
353 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 26 grams protein; 386 milligrams cholesterol; 1274 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 to 4 servings
Preparation
- Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.
- When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
- Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.
Dining and Cooking