|The Anatomy of a Dish|
|by Catherine Young|
Diane Forley shows how to build a dish - and a menu - from the vegetable on up in this innovative cookbook that looks at flavors through a botanic...
91 - 100 of 127 for egg drop soup
In medium saucepan, ... over low heat until thoroughly heated. Slowly pour in egg; stir and heat through. Garnish with onions. Makes about 1 1/2 quarts.
Place chicken stock ... to simmer. Stir eggs, lemon juice, ... Simmer for 1 minute, or until egg has set. Sprinkle soup with chopped scallions, and serve hot.
1. Bring broth to boil. 2. Beat eggs in bowl, pour ... until starts to boil again. 4. Remove from heat and serve. Use soy sauce to your own taste. Serves 2.
Heat bouillon with ... water in a cup. Add to bouillon. Heat until slightly thickened. Remove from heat. Add raw eggs, rapidly with a fork. Great appetizer!
1. Bring broth ... another half a mixture. Stir in cornstarch mixture. Add onions and mix slightly. 2. Remove from heat, slowly pour in egg, stirring gently.
Place broth, onion, ... and garlic in saucepan. Bring to a boil, then simmer until celery is tender. Slowly pour in beaten eggs. Remove from heat, serve.
Start broth to ... are tender. Beat eggs well and drizzle ... order to thicken soup. Add to ... cook to desired taste. Serve and eat with chow mein noodles.
Heat chicken broth, ... 2-quart saucepan. Stir green onion into eggs. Pour egg mixture slowly into broth, stirring ... with fork until egg forms shreds.
In medium saucepan, combine Lipton noodle soup with real chicken ... fork, quickly stir egg into soup until egg separates into shreds. Makes about 4 servings.
Combine water, chicken ... small bowl, break egg and beat until ... slowly pour the egg into the liquid. As soon as the egg has been added the soup is done.
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