Egg Drop Soup (deck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Chicken stock,
Salt,
6: Eggs, room temperature, beaten
1/2 cup: Green onions, thinly sliced
Directions:
In a large pot, bring the chicken stock to a boil over high heat.
Season to taste with salt. Gradually pour in the beaten eggs,
whisking constantly with a large cooking fork until soft threads of
egg form, about 1 minute. Pour the soup into a warm tureen. Serve
immediately with the green onions mounded in the center. CHIPPED FROM
THE BOTTOM OF SHARONS IGLOO ^^OO^^
Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995
205819 GMT
Source from luhu.jp
Season to taste with salt. Gradually pour in the beaten eggs,
whisking constantly with a large cooking fork until soft threads of
egg form, about 1 minute. Pour the soup into a warm tureen. Serve
immediately with the green onions mounded in the center. CHIPPED FROM
THE BOTTOM OF SHARONS IGLOO ^^OO^^
Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995
205819 GMT
Source from luhu.jp