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home > recipes > soups > egg drop soup
1 qt. chicken broth or stock 2 eggs, lightly beaten 1/2 teaspoon white pepper trace amount of sesame oil for flavor Optional: 1/2 cup corn 1/2 cup crab meat Salt, to taste In a wok or saucepan, bring the chicken broth to a boil. Add the white pepper and any and all optional ingredients, if using. Cook for another minute. Very slowly pour in the eggs in a steady stream. I have heard several accounts as to what "works" when stirring in the egg. Some include stirring the egg rapidly for shreds or gently for ribbons. I've also heard about adding the egg very slowly (i.e. in a slow stream) while the soup is at a low boil. Because this is more technical, trial and error is probably best.

Egg Drop Soup


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ethnicity: chinese
recipes for soups
recipes by dave
Email Address:
(posted April 24, 2008)

1 qt.
chicken broth or stock
2
eggs, lightly beaten
1/2 teaspoon white pepper
trace amount of
sesame oil for flavor

Optional:
1/2 cup
corn
1/2 cup
crab meat
Salt, to taste

In a
wok or saucepan, bring the chicken broth to a boil. Add the white pepper and any and all optional ingredients, if using. Cook for another minute. Very slowly pour in the
eggs in a steady stream.

I have heard several accounts as to what "works" when stirring in the
egg. Some include stirring the egg rapidly for shreds or gently for ribbons. I've also heard about adding the egg very slowly (i.e. in a slow stream) while the soup is at a low boil. Because this is more technical, trial and error is probably best.


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