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Soups & Stews

Egg Drop Soup – 2006
​​​​​​​​​​​​​Recipe courtesy of Emma Wozny II

INGREDIENTS
  • 3 cups chicken broth
  • 1 teaspoon  salt
  • dash white pepper
  • 1 medium green onion, with top -- chopped
  • 2 eggs -- slightly beaten
  • 1 tablespoon  cornstarch -- optional
  • 2 tablespoons  water -- optional

​​PREPARATION
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.

Optional: For a thicker soup, like what you find in restaurants, mix cornstarch with water, pour into broth a little at a time after it begins boiling, and stir to desired thickness.

Try using chives cut into 1/2" pieces instead of green onions. 

This is Emma's favorite when we order Chinese... and now she loves to make it too!
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking