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09/09/10 at 11:15:40
| WCWCW Forums
Welcome to the West Central Wisconsin Community Webring Forums
09/09/10 at 11:15:40 |
| WCWCW Forums: Sharing Recipes: Egg Drop Soup |   
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Topic: Egg Drop Soup | |||
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dreamingrose Guest |
Egg Drop Soup: ~~~~~~~~~~~~~ 3 C. chicken broth 1 tsp. salt Dash of white pepper 1 medium green onion (with top), chopped 2 eggs, slightly beaten Heat broth, salt and pepper to rolling boil in 2-quart saucepan over high heat. (if broth is not heated to rolling boil, egg will not form threads.) Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork, until egg forms threads. 3 servings. This is a Chinese standard and among the simplest soups in the world to make. The only trick is to be sure the broth is at a full, rolling boil as you stir in the beaten eggs. This ensures that the soup's signature thin threads of cooked eggs float throughout. recipe~Leeann Chin  Logged |
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dreamingrose Guest |
Egg Drop Soup ~~~~~~~~~~~~ 4 C. chicken broth, homemade or canned 1 T. cornstarch 1/4 C. cold water 1 T. soy sauce Pinch of grated fresh gingerroot, or a sprinkle of powdered ginger Few sprinkles freshly ground pepper 2 eggs, slightly beaten 1 T. fresh parsley, coarsely chopped garnish: A few cooked pea pods, or a small amount chopped scallions Bring chicken broth to a boil. dissolve cornstarch in water, stir into broth and bring to a boil again. Add soy sauce, ginger, and pepper. Holding eggs above soup, slowly pour into soup in a slow steady stream while whisking eggs into soup to form long threads. Turn off heat, add parsley, and garnish soup with pea pods or chopped scallions. If desired, warm chow mein noodles can be served with this soup. Makes 4 servings. Enjoy! recipe~Gail Weinshal Katz Logged |
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