Egg Drop Soup
Yield: 6 servings
Cook Time: 5 minutes or less
Tips: Serve immediately after making egg "flowers," as eggs tend to be most tender as soon as cooked.
Suggestion: Serve as a light main course or as a side to any Asian or other dish.
Ingredients
- 4 cups chicken stock
- 6 thin slices fresh ginger root
- salt and black pepper, to taste
- 1/4 cup thinly sliced green onions
- 1/2 cup fresh, frozen or canned peas
- 3 eggs, lightly beaten
Directions
Add ginger root slices to stock and bring to a boil. Just after stock has started boiling, remove and discard ginger root slices. Season to taste with salt and pepper.
Add green onions and peas. Pour eggs over surface of soup and allow to set for a few seconds; then, using chopsticks (you can use 2 steak knives or 2 forks if you don't have chopsticks), stir briskly to create wispy flower shapes. Serve immediately.
Add green onions and peas. Pour eggs over surface of soup and allow to set for a few seconds; then, using chopsticks (you can use 2 steak knives or 2 forks if you don't have chopsticks), stir briskly to create wispy flower shapes. Serve immediately.