Egg Drop Soup
(from scorpiohoney’s recipe box)
Perhaps the hardest part of this recipe is perfecting your drop technique. Try dropping the egg in at different speeds.
Source: magazine
Categories: Chinese
Ingredients
- 4 cups chicken broth
- 3 tbsp water
- 1 tbsp cornstarch
- 1 egg, lightly beaten
- 10 to 12 fresh snow peas
- 1 green onion, finely sliced
Directions
-
Bring the chicken broth to a simmer in a 2 1/2 to 3 quart saucepan. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into simmering broth. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas and the green onion. Let stand a few minutes before serving.