Soups & Stews |
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Egg Drop Soup – 2006
Recipe courtesy of Emma Wozny II
INGREDIENTS
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!
- 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!