Egg drop soup #2
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Recipe by: ibtissam
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
6 c Chicken stock - see "Chicken 6 Eggs - at room temperature,
-Stock - Chinese" -beaten
Salt 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.
Recipe from Food Wine, November, 1991.
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