Easy Egg Drop Soup
Easy Egg Drop Soup recipe
Yield
4 ServingsPrep
10 minCook
1 minReady
11 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
chicken broth
|
|
| 2 | teaspoons |
scallions, spring or green onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
chicken broth
|
|
| 1E+1 | ml |
scallions, spring or green onions
finely chopped |
|
Directions
In a small bowl, beat eggs with a pinch of salt; set aside.
In a medium saucepan, bring stock to a boil.
Slowly pour beaten eggs into boiling stock, stirring constantly.
Cook for 1 minute. Place remaining salt and onions in a serving bowl.
Add soup; serve hot.
