First, chop up some green onion (2 stalk) and carrots (2 oz). For the carrots, my dad prefers to chop them into little cubes.

Add water (6 cup) to your pot, and set the stove to high heat to bring the pot to a boil. Cover the pot with a lid.

Now we build the foundation of our Egg Flower Soup.

Crack eggs into a bowl, and add a small amount of water (1 tbsp). Then, mix with a fork or chopsticks for about 20 seconds.

Pro-tip:
The water helps the eggs "flower" more easily and beautifully.

Once our pot is boiling, add carrots (2 oz), corn (2 oz), and peas (2 oz). Cover the pot again.

Cornstarch is a common ingredient in Chinese cuisine, used to thicken sauces and soups among many other purposes.

Add cornstarch (3 tbsp) and water (5 tbsp) to a bowl, and mix until there are no clumps left.

Over the course of about 30 seconds, gradually pour the cornstarch slurry into the soup, stirring the soup constantly as we pour.

Similar to the previous step, gradually pour in the eggs into the pot, constantly stirring as you go. Do this for about 20 seconds.

The slower you pour, the more wispy "flowers" you'll get. DO NOT pour the eggs all at once.

(For each recipe and YouTube episode, I film my dad cooking each recipe twice. For the first take, he spent about 20 seconds on this step. For the second take - 18 seconds.)

Almost done! Turn the heat off to preserve the softness of the eggs and avoid overcooking the soup.

Next, add salt (1 tsp) and chicken bouillon (1 tsp), as well as white pepper and sesame oil to your liking. Stir the flavors around for a few seconds.

Call your loved ones over - dinner is ready!

Pour the soup into a bowl(s) of your choosing, and garnish with the green onion (2 stalk) we chopped earlier.