Chinese Egg Drop Soup
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Chinese Egg Drop Soup
  Chinese    Eggs    Soups  
Last updated 6/12/2012 1:14:48 AM. Recipe ID 43886. Report a problem with this recipe.
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      Title: Chinese egg drop soup
 Categories: None
      Yield: 2 Servings
      2 c  Chicken Broth
      1    Egg (Room Temperature)
  Heat the broth in a saucepan until it boils vigorously. Reduce the
  heat to a slow simmer (bubbles form and collapse BELOW the surface of
  the liquid). Break the egg into a cup and beat very lightly (just
  enough to combine yolk and white). Hold the cup in one hand, about 5
  inches above the soup, while gently swirling the fork in WIDE circles
  in the soup with the other. Slowly pour a thin stream of egg into the
  soup, catching the egg with the fork (in the soup) and drawing it
  into wide circles in the soup. Interrupt the pouring several times so
  as to form several long, filmy threads. Season to taste. Add a
  generous squeeze of lemon. Serve immediately. Posted By (Joel Ehrlich) On or

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Recipe ID 43886 (Apr 03, 2005)

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