Egg drop soup (deck)

Yield: 1 Servings

Measure Ingredient
6 cups Chicken stock
\N \N Salt
6 \N Eggs, room temperature, beaten
½ cup 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@... (KAREN DECK) On THU, 2 MAR 1995 205819 GMT

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