BASIC CHICKEN SOUP:
Place chicken pieces and
nd oyster sauce.
For egg drop soup, heat chicken broth to a
Heat water and cornstarch together.
stir till cornstarch is dissolved.
add all ingredients except for the the last three.
bring to a boil and reduce to a simmer.
cook about 10 min till onions in soup mix begin to soften.
add green pepper and chile.
continue to simmer another 5-10 minute.
while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
continue to simmer until egg is no longer raw.
ENJOY!
1. Mix chicken broth with corn starch and bring to boil. Reduce heat to a simmer. Slowly add egg, stirring constantly, until egg forms lacy strands.
Mix cornstarch, water and oil.
Boil 3 cups of chicken broth and add the cornstarch mixture.
Rapidly stir in 1 beaten egg stirring until strands are cooked.
Bring bouillon to a boil; stir in cornstarch mixture.
Remove from heat.
With chopstick in one hand, stir the soup.
With the other hand, slowly pour the beaten egg into soup, stirring to create egg shreds.
Remove from heat.
Put ginger in soup bowl and add soup.
Top with scallion.
Serve at once.
Yield:
1 serving.
In medium saucepan, combine soup and water.
Bring to boil; simmer 2 minutes.
Quickly stir beaten egg into soup with a fork until it separates and shreds.
Makes 4 servings.
In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
bring stock to a boil then simmer.
slowly stir in beaten egg until soup thickens.
add salt pepper according to taste.
serve hot.
Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.
In saucepan slowly stir the chicken broth into cornstarch. Cook, stirring constantly, until slightly thickened.
Slowly pour in the well beaten egg; stir once gently.
Remove from heat. Garnish with sliced green onion.
Makes 4 servings.
In a large deep saucepan heat the broth to a boil.
Lower the heat to low and slowly add the egg white to the broth while stirring.
Add the Splenda, spinach and green onion and immediately remove from the heat and stir lightly.
Cover pan and allow it to stand for 2-3 minutes.
Serve.
Mix the can of chicken
broth
with
1 can of water and bring to a slow boil
(you
can make your own chicken broth or use other brands,
however,
I
prefer
Campbell's).
Mix
egg white and sugar; whip in
a
bowl
with
a fork until blended. Slowly start pouring the
egg white into the broth until gone. This should take at least 1 minute.
Add green onion, peas and carrot slice.
Turn off
heat
and
let
stand 5 minutes, then serve.
You can double this recipe or triple.
Heat chicken broth to boiling point.
Whisk egg, cheese and parsley until well
beaten.
Stir
soup
while
adding egg mixture in a thin steady
stream.
Remove
from
heat
and let stand 2 minutes before
serving.
Season
with salt and pepper to taste. Makes 1 to 2 servings.
Combine diced tomatoes including juice and chicken broth in a medium saucepan.
Add quartered and diced kielbasa (about 1/4 lb.), crumbled bacon or cooked meat of your choice if you so choose.
Bring to a boil over medium-high heat stirring occasionally.
Once the soup is boiling, add egg substitute (or 2 beaten eggs) and stir.
Simmer on med-low heat for 2-3 minutes more.
Ladle into bowls and serve topped with shredded cheddar.
Heat the broth until boiling.
Whip the eggs in a separate bowl along with the salt.
Pour the egg mixture slowly into the boiling broth.
The hot broth will cook the eggs into strings. When all of the egg is cooked, the soup is ready to eat.
For this recipe, you reduce the broth to intensify the flavor, infusing it with garlic and spices.
Heat broth in saucepan to boiling.
Meanwhile, whisk the eggs well. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
Remove pan from heat once broth is boiling.
GENTLY stir in eggs. The more you stir the smaller the egg 'drops' will be.
Taste. Add salt if desired. Onion salt is really yummy here!
Garnish with chopped green onion.
NOTE: for sick tummies try adding a little lemon juice and leave out the salt and onion. This was the ONLY thing my Daddy could eat when going through chemo.
Boil water.
Drop cubes or soup packet into water.
Let it dissolve.
Slowly pour in egg whites (may use egg yolk, also). Simmer; stir while simmering.
Eat while hot or warm.
Bring soup to a boil.
Sprinkle pasta in slowly, so that boiling does not stop.
Cook until tender.
Reduce heat below boiling point.
Drop beaten egg in by teaspoons, stirring constantly.
Do not return to a boil after adding egg.