Found search engine

Egg Drop Soup  

A Chinese soup with thin pieces of solidified egg.

Cal: 63 Fat: 3g Carbs: 5g Protein: 6g Fiber: 0g
More Nutrition... Compare recipes

Original recipe serves 10

Scaling


½ 2x 3x Reset

Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 10)

  • salt ; to taste
  • 6 tablespoons water
  • 3 egg(s) ; beaten
  • 9 cups chicken broth
  • 3 tablespoons cornstarch
  • Directions

    Combine cornstarch and water in a bowl. Place chicken broth in a large pot; bring to a boil over high heat. Lower heat to a simmer. Add the cornstarch mixture to the broth stirring until it thickens and is clear. Slowly pour beaten eggs into soup. The eggs will form drops as they cook. After all eggs has been added, stir the soup once, add salt to taste. Makes about 10, 1-cup servings.

    Leave a Review:

    You are submitting anonymously. To submit under your username, please log in or join.

    *
    *
    CAPTCHA Image
    (No rating submitted) boz on 2006-10-11

    Whatever you do, do not try to use chicken boullion cubes in place of plain chicken broth. There are far too many seasonings in the cubes that don't beling in this soup.

    (No rating submitted) Anonymous User on 2006-01-25

    needed quite a bit of salt...