Egg Drop Soup - cooking recipe

Ingredients

2 eggs
2 tsp. water
2 scallions
1 Tbsp. water
6 c. stock
1/2 tsp. sugar
3/4 to 1 tsp. salt
1 tsp. sherry
1 Tbsp. soy sauce

Preparation

Beat eggs and stir in water.
Mince scallions.
Blend cornstarch and remaining cold water to a paste.
Bring stock to a boil.
Reduce heat to medium and stir in sugar, salt, sherry and soy sauce.
Add cornstarch paste and cook, stirring, until soup thickens and is smooth.
Reduce heat to low.
Pour eggs in slowly, stirring constantly, until they separate into shreds, then turn off the heat.
Garnish with minced scallions.