In a small bowl, beat eggs with a pinch of salt; set aside.
In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into
boiling stock, stirring constantly. Cook for 1 minute.
Place remaining salt and onions in a serving bowl. Add soup; serve hot.
Makes 4 servings.
Posted by Claire Carter. Courtesy of Fred Peters.
Posted to MM-Recipes Digest V4 #030 by BobbieB1@aol.com on Jan 29, 1997.
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