|Oils & Vinegars:Gourmet Guide|
|by Karen Farrington|
Oils and Vinegars: A Connoisseur's Guide will tell you everything you need to know to choose and use the best.
1 - 10 of 127 for egg drop soup
In an unheated ... Pour in beaten egg in a thin ... or parsley. This soup can also be ... cabbage or other greens. Cook the greens in the broth until tender.
Bring broth to ... from heat; add eggs all at once, stirring rapidly with a ... will separate to form fine threads. Stir in scallions. Serve immediately.
Remove about 1/4 ... mixture. When the soup has thickened and ... start adding the egg in a thin ... freshly ground pepper on the side. Makes 4 to 6 servings.
In a medium ... (about 2 minutes). Turn off heat. Slowly pour in eggs gently stirring. Remove from heat. Garnish with green onions. Serve hot. Serves 6.
Heat chicken broth ... sugar, salt and pepper. Beat eggs well. Drizzle beaten eggs THINLY over boiling broth, a teaspoon at a time. Stir well. Serve at once.
In a 2 ... 2 minutes. Beat eggs lightly. Remove pan ... eggs slowly to soup, stirring constantly, ... threads. Season with salt to taste. Makes 4-6 servings.
Time to prepare: ... until boiling. Whip egg in cup. While constantly stirring, add drop by drop the ... Sprinkle with pepper and add shrimp (optional).
In large saucepan, ... Meanwhile, stir together egg and cheese. Slowly ... gently, forming tiny shreds of egg. Serve immediately. Makes 4 side dish servings.
Heat broth. Mix ... sauce and cornstarch and heat, stirring constantly. Bring to boil, remove from heat and drizzle in egg mixture, stirring constantly.
Heat chicken broth, ... Stir onion into eggs. Pour egg mixture ... broth, stirring constantly with fork until eggs form shreds. 3 servings, one cup each.
top of page