Deluxe Egg Drop Soup Food

EGG DROP SOUP

Steps:

• Bring chicken broth to a boil in soup pot.
• Add 1/2 teaspoon salt & mix.
• Combine water and cornstarch; stir into boiling broth.
• Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
• Garnish with scallion.

EGG DROP SOUP

Steps:

• In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

REAL EGG DROP SOUP

Steps:

• Add 3 cups water to a pot, and 3 teaspoons of broth seasoning.
• Add salt and pepper in the broth.
• Set heat on high.
• Crack two eggs, and pour into your hand over a bowl. Let the egg white drop into bowl.The yolk should be in your hand not busted.Repeat with another egg.Once done add 3 tablespoons of milk in egg whites.Stir together.
• Once the broth starts to boil, add your egg whites in, dump the whole bowl in, immediately stirring with a fork constantly until whites form shreds. Once shreds have formed shut off the stove -- Enjoy --
• This should not come out like scramble eggs like the other recipes I tried on zaar. This is real thing--even looks same as restaurants.

EGG DROP SOUP (RESTAURANT STYLE)

Steps:

• 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.
• 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.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• 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.
• 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.

DELUXE EGG DROP SOUP

Steps:

• Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.
• Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.
• Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.

DELUXE EGG DROP SOUP

Steps:

• Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.
• Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.
• Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.