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Egg Drop Soup
submitted by dave 1 qt. chicken broth or stock 2 eggs, lightly beaten 1/2 teaspoon white pepper trace amount of sesame oil for flavor Optional: 1/2 cup corn 1/2 cup crab meat Salt, to taste In a wok or saucepan, bring the chicken broth to a boil. Add the white pepper and any and all optional ingredients, if using. Cook for another minute. Very slowly pour in the eggs in a steady stream. I have heard several accounts as to what "works" when stirring in the egg. Some include stirring the egg rapidly for shreds or gently for ribbons. I've also heard about adding the egg very slowly (i.e. in a slow stream) while the soup is at a low boil. Because this is more technical, trial and error is probably best. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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