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. CHIPPED FROM THE BOTTOM OF SHARON'S IGLOO ^^OO^^
Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995 205819
GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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