Try this Egg Drop Soup recipe, or contribute your own.
Suggest a better description1. Stir water into the egg. 2. Bring the chicken stock to a boil. 3. Add the salt and sugar. 4. Stir in the cornstarch mixture. Remove from heat. 5. Pour the beaten egg into the stock extremely slowly while vigorously stirring the stock. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 247 by "Diane Geary"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (398g) | ||
Recipe Makes: 5 | ||
|
||
Calories: 166 | ||
Calories from Fat: 50 (30%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.5g | 7 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 561.9mg | 19 % | |
Potassium 422.6mg | 11 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 17.3g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.