My Dad taught me to add the eggs After thickening with the starch. Stirring in one direction, while pouring slowly and continuously, gives thin ribbons rather than microscopic flecks of egg.
A note...To maintain quality, it's better to eat 2 Small bowls rather than one large bowl. The enzyme Amylase, found in Saliva, breaks Starch molecules into Simple Sugars. After a few spoonfuls of the starch thickened soup, your saliva will breakdown the starch and the remaing bowl of soup will get thin and watery. Use separate spoons to taste from the pot and adjust seasoning...JJ