Egg Drop Soup
- 6 c Chicken stock
- Salt
- 6 Eggs, room temperature,
- -beaten
- 1/2 c Green onions, thinly sliced
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 SHARON'S IGLOO ^^OO^^
Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995 205819
GMT
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 SHARON'S IGLOO ^^OO^^
Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995 205819
GMT
