Whisk 2 large eggs and 0.5 tbsp water until smooth. Set aside.
2 large eggs, 0.5 tbsp water
Make the thickening slurry by mixing 1 tbsp corn starch and 1.5 tbsp water. Set aside.
1 tbsp corn starch, 1.5 tbsp water
Chop off the white part of 1-2 sprigs spring onion, slice the green part into 3cm pieces. Set aside and we will use this as garnish later.
1-2 sprigs spring onion
Boil 2 cups chicken stock on medium high heat.
2 cups chicken stock
Once the stock boils, turn the heat down to medium low, add in the slurry and stir to mix well. The stock will become thicker slightly.Note: you can opt not to add the slurry if you prefer a more diluted soup.
With one hand holding a spoon and stirring the stock in one direction (clockwise or anti-clockwise), use the other hand to pour in the egg mixture in a slow and thin stream. The egg ribbons will form nicely in the stock. Eggs are cooked when the colour turns lighter and consistent.
Do a taste test. Season with Salt and White pepper powder to taste. Simmer for another 10 seconds. Add spring onions and turn off heat.