1. Lightly oil a shallow stovetop casserole; set aside. 2. Cut stems from mushrooms; rub mushroom caps with a damp cloth. In a medium bowl, combine green onion, water chestnuts, pork, cornstarch, soy sauce, salt, sugar and gingerroot. 3. Place 1 heaping tablespoon pork mixture on each of 12 mushroom caps. Top with remaining mushroom caps; press firmly together. 4. Arrange stuffed mushrooms in oiled dish; cover tightly. Cook over medium heat 25 to 30 minutes. Remove stuffed mushrooms from dish; keep warm. 5. In a small saucepan, heat stock or broth. Add enough hot stock or broth to mushrooms cooking juices in dish to make 1 cup liquid. Whisk eggs into cooking-liquid mixture. Do not boil. Pour sauce mushrooms. 6. Serve with hot cooked rice. Makes 4 servings. ---------------------------------------------------------------------------
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