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Allrecipes: "Restaurant-style Egg-drop Soup" Submitted by W.J. Cory
  • 4 cups chicken broth, divided
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chopped fresh chives (or shallots; I'd suppose onions could also do in a pinch)
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 2 eggs
  • 1 egg yolk
  • (Or just three eggs, whatever)
  1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
  2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency. (Erm, Gabe/the comment suggestions opine that this should probs happen before the eggs are dropped.)
Thanks, Gabe and <http://allrecipes.com/Recipe/Restaurant-Style-Egg-Drop-Soup/Detail.aspx>.

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April 2012

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