Directions:

1. Heat water over strong fire and turn to low fire when the water boils. One by one, crack the eggs into the boiling water and push them gently with a ladle so as not to let the eggs get stuck to the bottom of the pot. When they rise, put on the pot cover for 2 minutes. Drop the eggs into a soup bowl.

2. Heat the liquid to a boiling point, skim off the egg foam, add the salt, MSG, scallions and previously cooked oil. Pour liquid onto the eggs.

Features: White in color, the eggs are slippery outside and tender inside.
Taste: Salty to the right taste.