2 lg. eggs (or use egg substitute)
1 tbsp. dry sherry
1/4 tsp. ground ginger
4 c. chicken broth, skimmed
1/2 c. thinly sliced scallion (use both green and white parts)

Beat together eggs, sherry and ginger. In a large saucepan bring chicken broth to a boil. Turn off the heat. Slowly pour beaten egg mixture into the broth in a steady stream, stirring constantly. Serve garnished with the scallions. See egg substitute recipe in Potpourri section of this book.