The whole recipe comes down to one technique: how slowly you pour the egg in.
Ingredients
- 600ml chicken or vegetable stock
- 2 eggs, lightly beaten
- 1 tbsp cornflour mixed with 2 tbsp water
- 1 tsp soy sauce
- A few drops of sesame oil
- Spring onions and white pepper, to finish
Method
- Bring the stock to a gentle simmer in a saucepan.
- Stir in the cornflour mixture and simmer for a minute until the stock thickens slightly.
- Turn the heat down low. Slowly drizzle in the beaten egg in a thin stream while gently stirring the stock in one direction -- this is what creates the classic silky ribbons.
- Stir in the soy sauce and sesame oil.
- Ladle into bowls and finish with spring onions and a pinch of white pepper.
The technique that matters: a thin, slow drizzle and gentle stirring gives you silky ribbons. Pour the egg in too fast, or stir too vigorously, and you'll end up with small scrambled flecks instead.
Related reading
Another quick, egg-based dish with an Asian pantry in mind: egg fried rice. See all egg recipes.