Soupe aux Œufs Filés

Bring the stock to a gentle simmer with the ginger slices over medium heat and let it bubble softly for 5 minutes. Remove the ginger, then stir in the soy sauce, salt and white pepper.

• 1 litre chicken stock
• 3 slices fresh ginger
• 1 tbsp soy sauce
• ½ tsp salt
• ¼ tsp white pepper

✅ C'est prêt quand : stock smells of ginger and tastes seasoned

Keep the soup over medium heat and pour in the cornstarch mixture while stirring constantly. Cook for 1 minute, stirring, until the soup turns slightly thick and shiny.

• 2 tbsp cornstarch with 3 tbsp water cornstarch mixture

✅ C'est prêt quand : soup is lightly thickened and glossy, coating the spoon

Lower the heat so the soup barely simmers, then stir it in one direction to create a gentle swirl. Pour in the beaten eggs in a thin, steady stream, wait 10 seconds without stirring, then stir once gently.

• 3 beaten eggs

✅ C'est prêt quand : egg sets into thin, soft strands floating in the soup

Turn off the heat and stir in the sesame oil. Ladle the soup into bowls and top with the sliced scallions; serve right away while hot.

• 1 tsp sesame oil
• 2 scallions

✅ C'est prêt quand : sesame oil is fully mixed in and scallions are visible on top