Instructions: Bring chicken stock to a full boil in a stockpot. Beat together the eggs, white pepper and sesame oil. Turn off heat under the stock and slowly add egg mixture in a steady stream. Let the eggs go to the bottom of the broth, then float back up to the top. The eggs will be in the shape of flowers and be very light and delicate in texture. Stir in Chinese parsley and serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.