Egg Drop Soup

Egg Drop Soup

Ready in 1 hour
4 review(s) averaging 3.8. 50% would make again

Top-ranked recipe named "Egg Drop Soup"

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Try this Egg Drop Soup recipe, or contribute your own. "Corn" and "Soups" are two tags used to describe Egg Drop Soup.


Ingredients

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2 ts Salt
2 Scallions; finely chopped
2 tb Cornstarch; dissolved in 1/4 cup broth
2 Eggs; slightly beaten
6 c Chicken broth

Original recipe makes 1

Servings  

Preparation

Recipe by: Shirley Fitzpatrick - Gourmet Cooking Class Over high heat, bring the chicken stock to a boil and add the salt. Give the cornstarch mixture a quick stir to recombine it, and add it to the pan, stirring for a few seconds until it thickens slightly and becomes clear. Just before serving, reheat the soup just to the boiling point. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and add more salt if needed. Pour the soup into bowls, garnish with chopped scallions and serve. Posted to MM-Recipes Digest V4 #033 by Tonya on Jan 31, 1997.

Verified by stevemur

very very good, thanks for sharing. CCheryl photo by CCheryl CCheryl

Calories Per Serving: 840 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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mengel429 1 year ago
Yummy
toysruskld 1 year ago
WizzardX 1 year ago
Very easy and great tasting!
Medressler 3 years ago
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