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Start by whisking the eggs in a bowl until smooth and set them aside.
In a separate small bowl, mix 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of water to create a slurry.
Pour the chicken stock (or vegetable stock if you prefer) into a pot and heat it over medium heat.
Add the white parts of the spring onions to infuse the broth with a subtle onion flavour.
Once the stock is simmering, slowly pour in the cornflour slurry while stirring continuously.
Stir in the sesame oil, white pepper, and a pinch of salt to season the soup.
Reduce the heat to low and slowly drizzle the whisked eggs into the hot broth in a thin stream.
Use a fork or chopsticks to gently stir the soup in a circular motion as you pour.
Once the eggs are cooked (should take about a minute), add the green parts of the spring onions.
Remove from heat and ladle the egg drop soup into bowls.