This is the most basic Chinese soup. This soups success, depends on the technique of adding the egg to the soup.

1 egg
1 1/2 pts. of chicken stock
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. thin soy sauce
2 lg. scallions, green parts only, cut into thin rounds

Beat eggs (can add two eggs).

Put stock in a sauce pan and bring to a boil. Lower heat to minimum. Slowly pour in the beaten egg, along the back of a fork held 8 inches above the saucepan, moving the fork in a circular motion so that the egg covers the whole surface of the stock.

Remove from the heat and cover for 45 seconds, to allow the egg to set into tender flakes. Add salt, sugar and soy sauce and sprinkle on the scallions. Give soup 2 or 3 generous stirs. Serves 4.