Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs -- (250 g) beaten
     1/8  teaspoon      pepper
   3 1/2  ounces        lard or vegetable oil -- (100 g)
   1      teaspoon      scallions -- chopped
   1 1/2  teaspoons     salt -- or to taste
   1      teaspoon      msg

Preparation:

1.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. 2.Add the eggs and fry until the egg solution bubbles but has not yet begun to brown. 3.Add 4 cups (1 liter) of water. 4.Stir in the salt, MSG, and pepper. Simmer until fragrant. 5.Pour the soup into a tureen, sprinkle with scallions, and serve.