subjext http://www.subjext.com Sun, 07 Sep 2008 09:14:30 +0700 FeedCreator 1.7.2 http://www.subjext.com To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped Sun, 06 Apr 2008 00:00:00 +0700