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 Heat the oil in a work over
low heat to about 350oF
(175oC), or until a
piece of scallion green sizzles
and moves around when dropped
in the oil. Add the eggs and fry
until the egg solution bubbles
but has not yet begun to brown.
Add 4 cups (1 liter) of water.
Stir in the salt, MSG, and pepper.
Simmer until fragrant. Pour the
soup into a tureen, sprinkle with
scallions, and serve.
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