Egg Drop Soup#1
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken broth
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
white pepper
|
*
|
| 1 | each |
scallions, spring or green onions
with top chopped |
|
| 2 | large |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken broth
|
|
| 5 | ml |
salt
|
|
| 1 | x |
white pepper
|
*
|
| 1 | each |
scallions, spring or green onions
with top chopped |
|
| 2 | large |
eggs
slightly beaten |
|
Directions
Heat chicken broth, salt and white pepper to boiling in a 2 quart saucepan.
Stir green onions into eggs.
Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.
