Title: Egg Drop Soup No.2
Categories: Soup Egg China
Yield: 1 Servings

DIRECTIONS
3	qt	Water
1/3	c	Soy Sauce
1 1/2	c	Choped Green Onions & tops
DIRECTIONS
9		Chicken Bouillon Cubes
6		Eggs, Well Beaten

Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger.

TO ALL Submitted By MARY RIEMERMAN SUBJ MEAL-MASTER HELP? BW> Submitted By SANDI CUTRIGHT

previous

next