Ingredients:
- 4 (250 g) eggs, beaten
- 1/8 tsp pepper
- 3 1/2 oz (100 g) lard or vegetable oil
- 1 tsp scallions, chopped
- 1 1/2 tsp salt, or to taste
- 1 tsp MSG (optional)
Method:
- Heat the oil in a work over low heat to about 350oF (175oC), or until a piece of scallions green sizzles and moves around when dropped in the oil.
- Add the eggs and fry until the egg solution bubbles but has not yet begun to brown.
- Add 4 cups (1 liter) of water. Stir in the salt, MSG, and pepper.
- Simmer until fragrant.
- Pour the soup into a tureen, sprinkle with Scallions, and serve.