Egg Drop Soup

3 cups chicken broth
1 teaspoon salt
Dash of white pepper
1 medium scallion, chopped (with top)
2 eggs, slightly beaten

Heat chicken broth, salt and white pepper to boiling in 2-quart saucepan. Stir scallion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork, to form shreds of egg.

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