Prevent your screen from going dark
Makes 4 servings 1x
Time 15 minutes
1. Put the stock and soy sauce in a large pot over medium-high heat and bring to a boil. Meanwhile, beat the eggs with a sprinkle of salt and pepper until well combined.
2. When the stock is boiling, adjust the heat so it bubbles gently, not furiously. Pour the eggs into the stock in a slow stream, stirring constantly. You want them to scramble softly but not clump, so it’s important to keep stirring until the eggs are cooked, 1 to 2 minutes.
3. Stir in the scallions and sesame oil, then taste and adjust the seasoning with more salt, pepper, soy sauce, or sesame oil. Serve, garnished with cilantro if you like.
— Recipe from How To Cook Everything: The Basics