ORIENTAL EGG DROP SOUP... my version

Nancy J. Patrykus

By
@Finnjin

I don't know why it is called a egg "DROP" soup.
The eggs are whipped and slowely poured into the hot broth. This make egg "SHREDDS", when stirred in one direction only, as I watched oriental people make it.
If you turn both directions the eggs clump! YUK!
This is a extra quick and a very satisfying soup, great if you are in a hurry.
Also on a snow day, or for what ails you!
Nancy....1/8/13


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Comments:

Serves:

1-2

Prep:

5 Min

Cook:

5 Min

Ingredients

1 can(s)
chicken broth
1-2
eggs..whipped
2-3 sprig(s)
green onions
1 dash(es)
white pepper

Directions Step-By-Step

1
Open can of chicken broth, put in a pan, and heat.
Whip your eggs (1 or 2). I use two,with a drop or two of water..in a measuring cup, so it will pour easy and slowely into the hot broth.
Important that you stir eggs in one directions only!
2
Have your green onions chopped and ready to put into the hot soup, as soon as the eggs are cooked, and the pan removed from the stove.
Add your white pepper to your taste...
This is deliches this way...but if you want color..add a few cooked and diced carrots. ETC
This is an afternoon snack, or an evening sipping
broth.
Especially when it snows...

About this Recipe