In a bowl, crack the eggs inside. Whisk.
In a bowl, add the cornstarch and water. Whisk.
In a pot over high heat, pour the chicken stock inside and season it with salt. Mix well. Bring it to a simmer.
Add the cornstarch slurry to the pot, quickly stir it until it’s thickened, and bring it to a boil.
In a circular motion, slowly pour the eggs inside. Let it set and stir slightly.
Add the white peppers, sesame oil, and scallions. Enjoy!
