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.