Egg Drop Soup - cooking recipe

Ingredients

4 c. water
4 packets or cubes low-sodium chicken bouillon
3 Tbsp. cornstarch
1/4 tsp. tarragon leaves
99% Real Egg product
2 scallions, finely chopped

Preparation

In medium saucepan, bring 3 1/2 cups water to boil.
Stir in chicken bouillon until dissolved.
Combine cornstarch and remaining 1/2 cup water; add to bouillon, stirring constantly. Mix in tarragon.
Cook and stir until thickened and boiling.
Cook 1 minute longer.
Reduce heat to low; gradually add Egg Beaters in a thin stream, without stirring.
Cook for 30 seconds.
Stir once or twice.
Serve in bowls garnished with scallions.