Have the completed, strained chicken meat stock ready. Put 3 cups in a medium stainless-steel or enameled cast-iron saucepan over medium heat. Let any chilled gel melt, then heat to a gentle simmer with small bubbles breaking the surface.

While the stock warms, whisk the 2 whole eggs with the pepper and optional turmeric in a small glass bowl or pouring cup using a fork or small whisk. Break up clear ropes of white until the mixture is fairly uniform and pourable; it does not need to become foamy.

When the stock is simmering, lower the heat to medium-low. Whisk or stir the stock briskly in a circular motion while slowly pouring the egg mixture in a thin, steady stream. Keep the liquid moving so the egg forms soft strands rather than one large clump.

After all the egg is in, stop whisking and continue the gentle simmer until the egg is cooked through, about another minute. The strands should look opaque and soft without clear, uncooked streaks. Avoid a prolonged hard boil that makes coarse, firm curds.

Take off the heat, divide into 2 bowls and top with the optional thinly sliced green onions. Serve while the egg ribbons are soft. Making the chicken meat stock is a separate prior job; the 2-minute prep and 5-minute cook estimate assume prepared stock, with actual simmer and egg endpoints controlling timing.