| Beat the egg lightly.
Put the stock in a saucepan or wok and bring to a boil. Lower the
heat to a minimum. Slowly pour in the beaten egg, either through the
gap of 2 chopsticks or along the back of a fork held about 8 to 10
minches above the saucepan, moving the chopsticks or fork in a circular
motion so that the egg covers the whole surface of the stock.
Remove from the heat and cover for 45 seconds, to allow the egg to
set into tender flakes. Add the salt, sugar and soy sauce, and sprinkle
on the scallions. Give the soup 2 or 3 generous stirs.
Transfer to a large warm soup tureen or individual
soup bowls and serve.
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