Chinese Recipes

Egg Drop Soup
Serving Size: 12

3 quart water
6 eggs -- well beaten
9 chicken bouillon cubes
1 1/2 cup finely chopped green onions
1/3 cup soy sauce
and tops

Cooking Directions:

Bring water to a boil in a large saucepan; add bouillon cubes and stir
until dissolved. Stir in soy sauce; return to a boil. Remove from heat;
add eggs all at once, stirring rapidly in one direction with a spoon. Eggs
will separate to form fine threads. Stir in green onions. Serve
immediately. Typed by Syd Bigger.

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