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
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.
Heat the liquid to a boiling point, skim off the egg foam, add the
salt, MSG, scallions and previously cooked oil. Pour liquid onto
Features: White in color, the eggs are slippery outside and
Taste: Salty to the right taste.