Free Online Recipes
 |  

Sign Up login
 
 

Egg Drop Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Egg Drop Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   3 to 4
Preptime   5 min

Ingredients
4 cups chicken broth or stock
2 eggs, lightly beaten
1-2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
 

Instructions
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve.
Variatuons- These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg. - 1/2 cup frozen peas.
Frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.


Originally Submitted
7/7/2009





0 Out of 5 from 0 reviews

You can add this Egg Drop Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.