5 grams (1 tsp) previously cooked oil
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
5 grams (1/6 oz) finely cut scallions
1. Heat water over strong fire and turn to low fire when the water boils. One by one, crack the eggs into the boiling water and push them gently with a ladle so as not to let the eggs get stuck to the bottom of the pot. When they rise, put on the pot cover for 2 minutes. Drop the eggs into a soup bowl.
2. Heat the liquid to a boiling point, skim off the egg foam, add the salt, MSG, scallions and previously cooked oil. Pour liquid onto the eggs.
Features: White in color, the eggs are slippery outside and tender inside.
Taste: Salty to the right taste.