Instructions: In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.

With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set.

Ladle into 4 bowls and garnish with the scallions and cilantro.

This recipe yields 4 servings.

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.