- Separate two of your three eggs.
- Lightly beat the two yolks and one whole egg and set aside.
- In a medium saucepan, whisk the egg whites into the cold broth.
- Slowly raise broth to almost boiling.
- "Drop" the beaten egg into the hot broth, a little at a time.
- It should cook immediately and each "drop" should hold together.
- Stir gently.
- Add tofu, scallions, pepper, mustard and soy sauce and simmer five minutes.