Egg Drop Soup - cooking recipe

Ingredients

2 eggs
2 tsp. water
6 c. chicken stock
1 tsp. dry sherry
1 Tbsp. soy sauce
2 scallions, chopped
salt to taste

Preparation

Beat eggs and stir in water.
Bring stock to a boil.
Reduce heat to medium.
Stir in sherry, soy sauce and salt.
Pour in eggs slowly (little at a time, stirring all the time).
Make sure soup is still at a slow boil at all times.
Use a whisk so eggs are shredding while stirring.
Serve up with egg rolls.