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Egg-Drop Soup

By steven.mcmullen

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Rate this recipe 4.3/5 (21 Votes)

Ingredients

  • 4 cans clear chicken broth
  • 3 tablespoons cornstarch
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • beaten
  • 1 cup chopped green onions

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat broth to boiling point in large saucepan

Step 2

Meanwhile, in small bowl, make a smooth paste of cornstarch and 1/4 cup cold water

Step 3

Into hot broth, slowly stir cornstarch mixture, with sugar, and pepper. Heat to boiling point, stirring constantly-mixture should be slightly thickened and translucent

Step 4

Reduce heat. Add eggs, a small amount at a time, stirring to separate them into shreds

Step 5

Remove from heat; add green onions. Serve at ounce

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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!

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