Ingredients
-
3 1/2
-
1
-
1
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Egg Drop Soup, used China Moon Double Chicken Stock (posted by Mean Chef here at Zaar) for this today. It is most luxurious! : ), My husband loves this soup and he said this version is very good. He really appreciates it when I make it. So thanks for posting it!, This is FABULOUS soup! I can definitely say that one must use good stock! The soup was very smooth, and the white pepper adds a wonderful touch. I raelly loved this soup and will be making it again! 🙂 Thanks for the recipe, Ginny!!!
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Steps
|
1
Done
|
Heat the Chicken Stock in a Saucepan Over Medium-Low Heat. |
|
2
Done
|
Measure Cornstarch Into a Small Bowl (a Bowl or Other Container That Will Hold a Cup and a Half of Liquid That You Can Stir Without Spilling) Put Your Small Whisk in the Bowl With the Cornstarch. |
|
3
Done
|
in Another Bowl, Beat the Egg Very Well With a Fork. |
|
4
Done
|
Back to the Stock, Increase Heat If Needed. |
|
5
Done
|
You Want the Stock to Very Hot, but not Boiling. |
|
6
Done
|
When It Gets Very Hot, Lower the Heat and Ladel Out About a Cup of the Stock Into the Cornstarch. |
|
7
Done
|
Whisk Well, Then Add Back to the Stock in the Pan. |
|
8
Done
|
Cook, Stirring, Until Slightly Thickened. |
|
9
Done
|
Add Salt and Pepper to Taste. |
|
10
Done
|
Slowly Pour in the Well Beaten Egg. |
