Recipe by: Shirley Fitzpatrick - Gourmet Cooking Class Over high heat, bring the chicken stock to a boil and add the salt. Give the cornstarch mixture a quick stir to recombine it, and add it to the pan, stirring for a few seconds until it thickens slightly and becomes clear. Just before serving, reheat the soup just to the boiling point. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and add more salt if needed. Pour the soup into bowls, garnish with chopped scallions and serve. Posted to MM-Recipes Digest V4 #033 by Tonya on Jan 31, 1997.