Try this Egg Drop Soup recipe, or contribute your own.
Suggest a better descriptionIn a large pot, bring the chicken stock to a boil over high heat. Season to taste with salt. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute. Pour the soup into a warm tureen. Serve immediately with the green onions mounded in the center. CHIPPED FROM THE BOTTOM OF SHARONS IGLOO ^^OO^^ Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995 205819 GMT
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Serving Size: 1 Serving (2880g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1038 | ||
Calories from Fat: 311 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 86.4mg | 27 % | |
Sodium 4118.6mg | 142 % | |
Potassium 3029mg | 80 % | |
Total Carbohydrate 101.9g | 30 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 101.8g | ||
Protein 72.6g | 104 % | |
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: 1038
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