Eggdrop soup recipe

Recipe ingredients

• 1 1/2 quarts chicken broth or clear soup stock
• 2 tbls. cornstarch, mixed in 1/4 cup cold water
• 2 eggs, slightly beaten with a fork
• 2 scallions, chopped, including green ends

Recipe method

• Bring soup stock to a bowl.
• Slowly pour in the corn starch mixture while stirring the stock, until the stock thickens.
• Reduce heat so stock just simmers.
• Pour in the eggs slowly while stirring the soup.
• As soon as the last bit of egg is in, shut off heat at once.
• Serve with chopped scallions on top.

Other chinese recipes:

• Egg rolls recipe
• Empress chicken wings recipe
• Foo yung recipe
• Fortune cookies recipe
• Four treasure soup recipe

Eggdrop soup recipe