Egg drop soup #2

6 servings

Ingredients

Quantity Ingredient
6 cups Chicken stock - see \"Chicken Stock - Chinese\"
Salt
6 Eggs - at room temperature, beaten
½ cup Green onions - thinly sliced

Directions

In a large pot, bring the chicken stock to a boil over high heat.

Season to taste with salt. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute. Pour the soup into a warm tureen. Serve immediately with the green onions mounded in the center.

Recipe from Food & Wine, November, 1991.

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