Here is the basic recipe for what I do to make this soup. I made it once and it was absolutely delicious, but then another time I made it . . . it wasn't as good. So, I think you just kind of have to find the way that works for you and stick with it.
4 cups chicken broth (low fat, low sodium)
2 eggs (lightly beaten). If you want to just do egg whites, you can put in more than 2 eggs. I doubled this recipe when I made it and put in about 6 eggs, so it's really up to you
Seasonings (I used a garlic salt and pepper mixture, but you can also use white pepper and just regular salt if you wish)
A few drops of sesame Oil (usually found in the Asian food section of stores)
Green onions (if you want, I didn't put them in, but I know many restaurants garnish their egg drop soup with it)
Take a saucepan and boil the chicken broth
Once it is boiling, put in the sesame oil and seasonings. As far as how much seasoning, it basically just depends on how strong you want it to taste. I just added the garlic/pepper and tasted it. Do this once you have put in the sesame oil, though, because that's what gives your soup the most flavor.
Let that boil for about a minute
Then, very slowly pour in the beaten eggs.
Depending on what consistency you want the eggs, rapidly stir or slowly stir. I found that rapidly stirring makes the eggs shred and slowly stirring makes more streamy eggs.
Then, ENJOY!
Now, just keep in mind that this wont be exactly like the kind you get at restaurants because restaurants tend to put in corn starch and that makes the soup thicker. Just play around with it, season it how you think would taste good.
One thing noticed is that the eggs will mix just as well if you don't blend them beforehand. Like, if you just break them directly into the saucepan. It's really up to you. With that, though, you just have to make sure you break up the egg so that the yolk doesn't cook whole.
Let me know if you have any questions. Hopefully this works out for you!