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Mix 3 ½ cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining ½ cup chicken stock and set aside.
In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.