I have finally gotten over my cold with the help of some soup. Not chicken soup, but egg drop soup. Below is my husband’s recipe – a variation on the traditional Chinese soup.
In a saucepan, bring the desired number of cups of chicken stock to a boil. While the stock is coming to a boil, beat the eggs, using one egg for every two cups of stock. Then add a drizzle of sesame oil to the stock and stir. Pour the beaten eggs into the stock in a steady stream and whisk in a back and forth motion so that the eggs form flakes. Add black or white pepper to taste and remove the pan from the heat.
You could top with chopped scallions, but for extra heat (and color) my husband added his own twist – a pickled chili pepper.