Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
   6      cups          Stock
   2      teaspoons     Water
     1/2  teaspoon      Sugar
   2                    Scallions
     3/4                To 1 tsp salt
   1      tablespoon    Cornstarch
   1      teaspoon      Sherry
   3      tablespoons   Water
   1      tablespoon    Soy sauce

Preparation:

Beat eggs and stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce. Add cornstarch paste and cook, stirring, until soup thickens and is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions.