Your email address is safe with us. View our Privacy policy.
Appetizer -- Egg Drop Soup
2 tsp. salt
2 Tbsp. water
2 Tbsp. cornstarch
2 eggs slightly beaten
One quarter cup green onions, chopped
Heat chicken broth in a large pot until boiling, add salt. Combine water and cornstarch and stir until mixed. Pour in water/cornstarch and stir over medium heat until mixture starts to thicken. Slowly pour in beaten egg and stir. Remove from heat and pour into soup bowls. Sprinkle green onions on top and serve. You may want to add crisp noodles and/or soy sauce to the soup.
The Skinny: Use fat free chicken broth and your favorite egg substitute.
This news arrived on: 10/13/2008
Printer Friendly Version | Send this page to a friend | Post Comment
Rate This Story:
Great - 5 - 4 - 3 - 2 - 1 - Bad
Posted Comments:
10-17-2008 11:16
Carol wrote:
Egg Drop Soup
I like a little cornstarch in my egg drop soup but too much would be "yuk!". I also like a little finely chopped waterchestnuts added. They give it an interesting flavor and crunch, a tick I learned from a local vietnamese restaurant.
10-17-2008 09:55
Sheila wrote:
Egg Drop Soup
I LOVE Egg Drop soup, however, seeing the "cornstarch" made me think "yuk!"
It does not belong in real Egg Drop Soup.
Sorry. It makes the soup thick and gloppy
instead of the perfect broth which is correct.
I usually love your recipes, but not this one.
It does not belong in real Egg Drop Soup.
Sorry. It makes the soup thick and gloppy
instead of the perfect broth which is correct.
I usually love your recipes, but not this one.
Comment archive | Comment FAQ's
 |
 |
View Recipes ezine stories by date or visit the complete archive |
The ArcaMax Politics channel is one of 70 content categories offered by ArcaMax Publishing on this ... |
VideoSquares.com
