Cut off the ends of the scallions and separate the white ends from the greens. Thinly slice the greens and set aside.

Place the chicken broth, scallion whites, and ginger in a saucepan and simmer for 15 minutes. Remove the scallions and ginger, stir in the corn kernels, then season with salt and white pepper to taste.

In a small bowl, beat the eggs with a fork. Stir the broth mixture to form a small whirlpool, then stop stirring and slowly drizzle the eggs in through the tines of the fork. If you prefer wispier egg whites, stir a few more times to break them up a bit more. 

Pour into 4 bowls, garnish with chopped scallions, and serve piping-hot.