BabyJane Hudson wrote:
> Chinese Imperial Palace Egg Drop Soup
>
> Ingredients:
> 6 C. Chicken Broth
> 1 large Egg, lightly beaten with 1 tsp. sesame oil
> 1/4 tsp. White Pepper
> 4 sliced Green Onion tops for garnish
> Salt to taste
>
> Preparation:
> Bring the broth to a simmer over low medium heat. Very slowly stream
> in the egg, use a fork to pull strands of the egg gently. Do not stir
> vigorously; you will have a mess if you do. Add white pepper and salt.
> Continue to cook until egg is done. Serve promptly.

That's a lot of sesame oil for one egg, but then again for 6 cups soup
I'd use two eggs. Problem solved.

The Frug's advice was to pour the eggs in slowly and then _wait_ for
several seconds before beginning to stir gently. This is good advice.


Many restaurants will finish by thickening the soup slightly with a
cornstarch slurry. I don't, but for those who think they're missing
some texure, that's why.

It's not traditional but I sometimes sprinkle some cilantro leaves into
my soup bowl when, as now, the cilantro plants are growing well. -aem