Beat 2–3 eggs in a bowl; season with salt and white pepper
Stir in 1–2 tbsp cornstarch (optional, for thicker ribbons)
Prepare a broth: bring 4–5 cups chicken stock to a gentle simmer
Season broth with soy sauce and a pinch of sugar to taste
Add 1–2 tsp sesame oil (optional)
Create a slurry with 1 tbsp cornstarch + 2 tbsp water; add to broth until slightly thickened (optional)
Drizzle the egg mixture into the simmering broth in a thin stream while stirring gently with chopsticks or a fork
Stop stirring once ribbons form; simmer 30–60 seconds
Add sliced green onions and a dash of rice vinegar (optional)
Taste and adjust salt and pepper
Serve hot