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Egg Drop Soup |
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Serves: 3 Print this Recipe3 cups chicken broth (see Soups) 1 teaspoon salt 1 dash white peppers 1 medium green onions (with top), chopped 2 eggs slightly beaten Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat broth, salt and white pepper to rolling boil in 2-quart saucepan over high heat. (If broth is not heated to a rolling boil, egg will not form threads.) Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork, until egg forms threads. 3 servings **This is a Chinese standard and amount the simplest soups in the world to make. The only trick is to be sure the broth is at a full, rolling boil as you stir in the beaten eggs. This ensures that the soup's signature thin threads of cooked egg float throughout. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Egg Drop Soup is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Red Snapper and Celery Cabbage Soup Winter Melon Soup Peanut Soup Tomato Egg Drop Soup Egg Drop Soup Beef Egg Drop Soup Beef and White Radish Soup Sichuan Vegetable Soup Hot-and-Sour Soup Meatballs with Celery Cabbage Soup Wonton Soup Pork Dumpling Soup Chicken Broth |
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