Egg Drop Soup

2 Eggs (lightly beaten)
4 cups Chicken Broth or Chicken Stock
1-2 Green Onions (minced)
¼ tsp. White Pepper
Salt (to taste)
A few drops of Sesame Oil (optional)

METHOD:

In a wok or saucepan, bring the 4 cups of chicken broth or chicken stock to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.

Method: Yield: 3-4 Servings, Preparation Time: 5 Minutes, Cooking Time: 10 Minutes

Egg drop soup is an egg soup from Chinese cuisine. Eggs are lightly beaten in boiled chicken stock. Seasoned with black or white pepper and some additional ingredients are added. Soup is finalized with thin stream of beaten eggs that is added in the last step of cooking. Egg drop soup is famous in many regions of the world such as Japan, Thailand, European countries and America.

KFoods.com makes it easy for you to prepare egg drop soup recipe with few ingredients such as eggs, chicken broth (or stock), green onions, white pepper, salt and sesame oil. Method of making soup is also very easy: Just boil chicken stock, add white pepper, salt and sesame oil and cook for a minute. Then add eggs in a stream, stir eggs swiftly clockwise for a minute. Next make thin ribbons and stir eggs in clockwise direction until formed. Serve with green onions.