2 pints chicken or vegetable stock 1 tblsp cornflour 1 well-beaten egg 2 spring onions
Beat egg well. Chop spring onions.
Mix cornflour with a little of the cool chicken stock.
Bring remaining stock to the boil, pour in cornflour mixture in a thin stream, stirring continuously until the stock thickens.
Pour in egg, stirring gently. Remove from heat.
Garnish with spring onions.
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