What would be a good egg substitute for a soup recipe?

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PteradactylKat

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I'm going to be making some Chinese-style hot and sour soup, which at one point calls for you to slowly 'drizzle' one egg as I'm stiring the soup in a saucepan (which I think is for a thicker consistency, even though the recipe also calls fir cornstarch.), so what would be a good substitute for this egg, or can the recipe even just be okay without it?

Thanks!
 
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