Egg drop soup (deck)
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Recipe by: warnold
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
6 c Chicken stock
Salt
6 Eggs, room temperature,
-beaten
1/2 c Green onions, thinly sliced
In a large pot, bring the chicken stock to a boil over high heat.
Season to taste with salt. Gradually pour in the beaten eggs,
whisking constantly with a large cooking fork until soft threads of
egg form, about 1 minute. Pour the soup into a warm tureen. Serve
immediately with the green onions mounded in the center. CHIPPED FROM
THE BOTTOM OF SHARON'S IGLOO ^^OO^^
Submitted By KDECK#EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995
205819 GMT
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