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1
Add the stock and milk to a large pot over medium heat and season with salt and pepper, to taste. Heat until almost simmering to maintain a temperature of approximately 180u00b0F. Meanwhile, divide the green onion and cilantro between 4 serving bowls.
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2
To poach: When a few bubbles break through the surface of the hot liquid, you are ready to poach the eggs. Gently slide the eggs into the broth and cook for 3 to 4 minutes (never let the water reach a full simmer or the eggs will shred). 3 minutes will give you a thickened, but runny yolk. If you prefer a firmer yolk, lift the egg up with a slotted spoon and gently jiggle it until it appears as firm as you'd like. (Since the cooking liquid is opaque, you won't be able to see the eggs. To find them, gently stir with your spoon until you feel slight resistance.)
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3
To assemble the soup: place one poached egg in each bowl, on top of the green onions and cilantro. Ladle broth over the top, dividing it evenly. Sprinkle with additional salt and cracked pepper, as needed. Serve immediately with a slice of bread, either plain or toasted, in the soup or beside it.
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4
IF PREPARING THE EGGS AHEAD: Poach the eggs in water, instead of the broth/milk mixture. When cooked to desired doneness (about 3 to 4 minutes), remove and place in ice water. Store in refrigerator until meal time. Right before serving, slip the poached eggs in the hot broth to reheat. Just for one minute. Then continue with step 4 above.
