Eggdrop soup

Ingredients:

1 1/2 quarts chicken broth or clear soup stock
2 tbls. cornstarch, mixed in 1/4 cup cold water
2 eggs, slightly beaten with a fork
2 scallions, chopped, including green ends

Preparation:

Bring soup stock to a bowl.
Slowly pour in the corn starch 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 scallions on top.