Chicken Egg Drop Soup Recipe
Yield: 100 ServingsRecipe by luhu.jp
Ingredients:
6 gallon: WATER, BOILING
30 each: EGGS SHELL,
1 1/4 lbs: ONION GREEN FRESH,
3 1/2 cup: SOUP GRAVY BASE CHICKEN,
Directions:
1. STIR SOUP AND GRAVY BASE INTO BOILING WATER.
2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING
WITH A SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3
MINUTES.
3. ADD ONIONS.
NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WILL YIELD 1 LB 4
OZ CHOPPED GREEN ONION.
Recipe Number: P00900
SERVING SIZE: 1 CUP
Source from luhu.jp
2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING
WITH A SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3
MINUTES.
3. ADD ONIONS.
NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WILL YIELD 1 LB 4
OZ CHOPPED GREEN ONION.
Recipe Number: P00900
SERVING SIZE: 1 CUP
Source from luhu.jp
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