I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not really asking for soup recipes(although feel free to share along with your answer!). I'm asking for specifically how to add the eggs.
I've read plenty of "beat eggs, pour into soup", and I haven't quite been able to nail the technique. I end up with some ribbons, but a cloudy soup.
This question is meant to delve into specifics. I'd like to know explicit details of your ancient, family secret. How far to beat the eggs...light, or foamy? Drizzle in slowly, or fast? Drizzle the eggs into the soup using chopsticks...fork...whisk? Stir the soup while adding or not? Before or after adding cornstarch thickener...or do you use a different thickener(perhaps another previous egg addition?) Please provide as much detail on technique, tools, and process as possible. I don't mind spending some time practicing a new technique, as long as I end up with a good product and am able to repeat it.