Spinach Soup With Egg Strips

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3 teaspoons olive oil

4 large eggs

Coarse salt and ground pepper

2 scallions, thinly sliced

1 garlic clove, finely chopped

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

1/2 teaspoon ground ginger

5 ounces fresh spinach, thickly shredded

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