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Egg Drop Soup

6 c Chicken stock
Salt
6 Eggs, room temperature, beaten
1/2 c Green onions, thinly sliced


In a large pot, bring the chicken stock to a boil over high heat. Season to taste with salt. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute. Pour the soup into a warm tureen. Serve immediately with the green onions mounded in the center.


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