Egg Flower Soup

Directions

1. 1
   Put the stock in a saucepan, turn the heat to medium-high, and bring to a boil.
2. 2
   Reduce the heat to low and add the oil and salt to taste.
3. 3
   Carefully pour in the eggs in a slow stream, whisking constantly, until thin, nearly translucent egg flowers form, about 1 minute.
4. 4
   Remove from the heat and garnish with the scallions and cilantro.
5. 5
   Serve hot.
6. 6
   Use olive oil in place of sesame oil.
7. 7
   Omit the scallions and cilantro.
8. 8
   After adding the eggs, stir in 1 cup freshly grated Parmesan cheese.
9. 9
   Garnish with 1/4 cup roughly chopped parsley leaves and pass additional Parmesan at the table.
10. 10
    Use olive oil in place of sesame oil; omit the cilantro.
11. 11
    Before adding the eggs, stir about 2 tablespoons dry (Fino) sherry into the broth.
12. 12
    Swirl in the eggs, garnish with scallions, and serve.