Step 1

First in a bowl or measuring cup with a lip, crack and beat your eggs until smooth. Set aside. (Tip: the measuring cup with a lip makes pouring your eggs into a stream more easier)

Step 2

In a separate small bowl, combine cornstarch and water until starch has dissolved. Set aside.

Step 3

In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil.

Step 4

Once boiled, uncover and lower heat to medium heat. While stirring, pour in cornstarch water mixture. (Do not pour in without stirring or it’ll become clumpy). Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.

Step 5

Season stock with chicken stock powder, sesame oil, salt and white pepper. Mix well.

Step 6

Slowly pour beaten eggs in a thin stream while stirring for small egg flowers. Alternatively, for large egg flowers, without stirring pour eggs in a thin stream in a circulation motion, let it set for 20 seconds and gently stir. Allow your soup to bubble for 1 minute. Remove off heat.

Step 7

Serve & garnish with scallion greens. Enjoy!