Using a sharp knife, finely chop the scallions, separating the white and green portions.

Crack the eggs into a bowl and whisk them until they reach a smooth, fluid-like consistency.

In a separate bowl, combine the cornstarch and water. Whisk until fully dissolved and smooth.

Pour the chicken stock into a pot and add the white portion of the scallions.

Bring the mixture to a boil over medium heat.

Once boiling, slowly pour in the cornstarch slurry while stirring continuously.

Allow the stock to thicken, creating a silky, ribbon-like consistency.

Return the soup to a boil.

Slowly pour in the whisked eggs in a thin stream, stirring constantly to create delicate egg ribbons.

Stir in the salt, white pepper, and the green portion of the scallions.

Mix well to ensure everything is evenly combined.