| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Fatfree, Soups/stews, Eat-lf mail |
6 |
servings |
INGREDIENTS
| 3 |
cn |
Low Sodium Chicken Broth; 13 3/4 oz each |
| 2 |
tb |
Lemon Juice |
| 1 |
tb |
Soy Sauce; Low Sodium |
| 1/4 |
ts |
White Pepper |
| 4 |
oz |
Egg Beaters® 99% Egg Substitute; or equiv |
| 2 |
|
Scallions; chopped |
INSTRUCTIONS
In a saucepan, over high heat, bring first four ingredients to a rolling
boil. Meanwhile, stir egg substitute with scallions. Slowly pour egg
mixture into the broth, stirring with a fork until the mixture forms
threads. Serve hot
Work Time: 5 min Total time: 10 min
Entered into MasterCook by Reggie Dwork < reggie@reggie.com>
NOTES : Cal 24.6 Fat 0 g Sat Fat 0g Carbs 3.2 g Dietary Fiber 0.2 g
Protein 8.3 g Sodium 428 mg CFF 0.2%
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 03,
1999, converted by MM_Buster v2.0l.
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