Egg Drop Soup Recipe |
Ingredients: |
6 cups chicken or superior stock Salt to taste 6 eggs at room temperature, beaten ½ cup trimmed and thinly sliced scallions |
Method: Pour the stock into a large pot, cover, and bring to a boil over high heat. Add the salt to taste. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft, silken threads of egg form, about minute. Turn off the heat, pour the soup into a heated tureen, softly mound the scallion in the center of the soup and serve in individual bowls with steamed jasmine rice. |
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