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Pour potato flakes into water, add chicken boullion powder, salt (to taste), black pepper (to taste, may be left out), cayenne pepper (to taste, maybe left out) and oil. Heat the mixture, stirring sufficiently. In a bowl, pour lemon juice and raw shelled egg. When the mixture comes to a boil, turn down the heat to let it simmer. While whisking the lemon juice and egg, spoon the simmering mixture into the bowl slowly until the bowl is full. The object is to mix the eggs and the soup while raising the temperature without the egg clumping. When the bowl is full, add it to the simmering mixture to make your soup. Let it simmer for another five minutes and serve.
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mcmtanyel 3 years agoMake sure the eggs do not clump, it is not supposed to be egg-drop soup. [I posted this recipe.]