Spring Onion Scramble (China) (4 servings) 4 large eggs 6 chopped spring or green onions 2/3 cup chicken stock 1 teaspoon Sesame oil 1 teaspoon light soy sauce 1 teaspoon dark soy sauce 1 teaspoon ginger syrup pinch of sugar peanut oil - for frying parsley - for garnish In medium mixing bowl, beat the eggs with chicken stock, sesame oil and soy sauces. Add onions, sugar and salt and beat a little more. Heat a small amount of peanut oil in a wok or fry pan. Cook eggs and begin to stir as soon as you notice the egg starting to set. Scramble as you would with any scrambled egg recipe. Serve immediately, garnished with parsley. This dish is know in China as Jang Chong Shau Dan. Mr Breakfast would like to thank chinho for this recipe. Recipe number 1620. Submitted 1/9/2006.