The method
5 steps · 15 min
- 01
Bring stock to a simmer with white pepper and salt.
- 02
Stir in cornstarch slurry to thicken slightly.
- 03
Stop the swirl, then drizzle eggs in a thin stream while stirring slowly.
- 04
Finish with sesame oil and scallions.
- 05
Serve immediately — ribbons firm up quickly.
