Step 1: In a medium sauce pan or casserole, heat the chicken stock until briskly boiling.
Step 2: Add the garlic followed by the chicken meat. After a minute, add in mushroom and simmer on medium heat until it is cooked through.
Step 3: Add in ground pepper and season with salt. Taste the broth and adjust the seasonings accordingly.
Step 4: Finally drop the whole eggs and continue cooking until it is partially cooked with the yolk still runny.
Step 5: If you prefer the eggs to be lightly beaten before adding, you can do so. It?s perfectly okay.