An il Fustino recipe

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Author: Laura S. Kirkley

Serves: 4

Egg Flower Soup


1 tablespoon, toasted sesame seed oil
1/2 tablespoon, garlic - minced
1/2 tablespoon, ginger - minced
4 cups, prepared chicken stock or broth
4 medium, eggs - lightly beaten
white pepper and salt to taste
4 scallions including green ends - sliced 1/8" thick


  1. Heat toasted sesame seed oil in a wok or saucepan over medium-high heat, add garlic and ginger, cook one minute stirring constantly
  2. Add chicken broth/stock and bring to a boil on high heat
  3. Add white pepper and salt to taste
  4. While soup is boiling very slowly pour in the eggs in a steady stream. To make egg ribbons gently stir in a clockwise direction for one minute.
  5. Turn off heat and top with scallions
  6. Serve immediately

Variations: Soup can be thickened with cornstarch, commonly done in restaurants. Also: Poached chicken breast, Frozen green peas, Lemongrass, Napa Cabbage, Carrots, Rainbow Chard may be added.