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Egg Drop Soup

   

4 Cups water
1/3 Cup Watkins Chicken Soup Base
1 Tbsp. soy sauce
1 tsp. fresh grated ginger, or chopped Candied Ginger, rinsed
1 Tbsp. cornstarch
2 Tbsp. water
3-4 green onions, sliced
2 eggs
salt & pepper to taste

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!


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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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