Egg Drop Soup
From clewing 16 years ago
- 10 minutes to make
- Serves 4
I got the basic recipe and instructions off of About.com, but added the snow peas and mushrooms, simply because I thought it would improve it. I think it did.
Ingredients
- • 4 cups chicken broth or stock shopping list
- • 2 eggs, lightly beaten shopping list
- • 1 -2 green onions, minced shopping list
- • 1/4 teaspoon white pepper shopping list
- • salt to taste shopping list
- • Handful of snow peas shopping list
- • Handful of sliced mushrooms shopping list
How to make it
- In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt. Cook for about another minute.
- Very slowly pour in the eggs in a steady stream.
- Other hints to make a better soup:
- Lightly beat the egg so that no bubbles form.
- Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).
- Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady).
- Begin stirring as soon as you start pouring in the egg.
- To make shreds or threads, stir rapidly for at least 1 minute.
- Stir the beaten egg in one direction only.
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" It was excellent "