Chinese Imperial Palace Egg Drop Soup

6 cup Chicken Broth
1 large Egg, lightly beaten with 1 teaspoon sesame oil
1/4 teaspoon White Pepper
4 sliced Green Onion tops for garnish
Salt to taste

Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Do not stir vigorously; you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done. Serve promptly.