Egg drop soup (deck)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken stock |
| Salt | ||
| 6 | Eggs, room temperature, beaten | |
| ½ | cup | Green onions, thinly sliced |
Directions
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