- 2 fresh farm eggs - several pieces of oyster mushroom - to be roughly chopped - ¼ cup cooked and flaked chicken breast - 3 gloves of garlic peeled andcrushed - ¼ teaspoon ground pepper - ½ teaspoon salt or to taste. - about 2 cups of chicken stock is needed
In a medium sauce pan or casserole, heat the chicken stock until briskly boiling.
Add the garlic followed by the chicken meat. After a minute, add in mushroom and simmer on medium heat until it is cooked through.
Add in ground pepper and season with salt. Taste the broth and adjust the seasonings accordingly.
Finally drop the whole eggs and continue cooking until it is partially cooked with the yolk still runny.
If you prefer the eggs to be lightly beaten before adding, you can do so. It?s perfectly okay.