Egg Drop Soup

Directions

1. 1
   In medium saucepan, bring 3 1/2 cups water to boil.
2. 2
   Stir in chicken bouillon until dissolved.
3. 3
   Combine cornstarch and remaining 1/2 cup water; add to bouillon, stirring constantly. Mix in tarragon.
4. 4
   Cook and stir until thickened and boiling.
5. 5
   Cook 1 minute longer.
6. 6
   Reduce heat to low; gradually add Egg Beaters in a thin stream, without stirring.
7. 7
   Cook for 30 seconds.
8. 8
   Stir once or twice.
9. 9
   Serve in bowls garnished with scallions.