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Silky egg drop congee with ribbons of egg in savory rice porridge is a comforting breakfast. A healthy, protein-rich family dish with calorie deficit appeal.
Rinse the rice thoroughly under cold water until the water runs mostly clear, then drain well.
In a large pot over medium-high heat, add the rice and chicken broth. Bring to a boil while stirring to prevent sticking.
Once boiling, reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally, until the rice breaks down and the porridge is creamy.
Beat the eggs in a bowl. Slowly drizzle the eggs into the simmering congee while stirring gently with a fork or chopsticks to create silky egg ribbons.
Add the soy sauce, white pepper, and salt. Stir in the sliced scallions and finish with sesame oil. Simmer for 2 minutes, then serve hot.
