3 eggs – lightly beaten
1/2 tbsp corn flour mixed with 1/2 tbsp water
(Pour into egg mixture)
5 cups fresh chicken stock – boil chicken bones with ikan billis
1 tomato – quartered
3 tbsp chopped spring onions
2 eggs – beaten with fork
Salt to taste
1 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp chicken stock granules (optional)
1/2 tsp sugar
1) Heat oil in a wok till hot, swirl oil with a round ladle swiftly, slow;y sieve the egg mixture from high end into the hot oil. Continue to swirl the egg with the ladle and cook till crispy and golden brown. Remove egg floss from wok and place on kitchen paper to drain.
2) Put the stock in a large saucepan and bring to a boil, add in crispy egg floss and seasoning ingredients, taste accordingly and adjust to your preference. Simmer for about 2 minutes.
3) Stir in the beaten eggs gradually in a slow thin stream using a fork to pull the egg across the surface of the soup into strands.
4) Sprinkle in spring onions and serve hot.