Egg Drop Soup

This is my version after looking at a couple different recipes. Mostly I used this one.

4 cups chicken broth, divided
1/8 teaspoon ground ginger
1 heaping tablespoon dried chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 whole eggs
1 egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan and bring to a rolling boil. In a cup or small bowl stir together the remaining broth and cornstarch until smooth. Add the cornstarch mixture to the saucepan after it has begun to boil.

In a small bowl whisk the eggs and egg yolk together using a fork. Turn off the heat JUST prior to putting the eggs into the soup. (This will help the eggs to have a silky texture.) Drizzle egg a little at a time from the fork into the boiling broth mixture. Stir the soup in a clockwise direction with a wooden spoon while drizzling the egg. Egg should cook immediately.