Recipes Food & Health
Resources Community Fun & Games
Newsletter About Us Great Stuff!
Egg Drop Soup
4 Cups water
Put water to boil in wide pan. Add chicken soup base, soy sauce and ginger.
While water comes to a boil, trim and slice green onions; set aside. Lightly beat the eggs with a whisk or fork (* note). When water comes to a boil, combine cornstarch and 2 Tbsp water. Slowly pour into soup stock, stirring constantly. When it becomes clear again, add sliced green onions. Turn heat to a slow simmer.
Put the beaten eggs into a spouted measuring cup or bowl. Start stirring the broth slowly until it rotates in one direction. Slowly pour the eggs into the soup; it should form shreds, strings or feathers of egg. Taste and add salt and/or pepper if needed. Serve immediately.
Note: This soup may take some practice for perfection. If you beat the eggs too much, dribble it in too slowly or stir too fast, it will form curds and have a curdled appearance. If you beat them too little, pour the eggs in too quickly, or stir too slowly, it will form large lumps of egg, which some people actually prefer!
Search Recipes on the Sneaky Kitchen
This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
The Sneaky Kitchen
Fuller Brush & Stanley Home | Avon
Web Site by Bess W. Metcalf Copyrightę April 1999 - 2016