Recipe by: Shirley Fitzpatrick - Gourmet Cooking Class Over high heat,
bring the chicken stock to a boil and add the salt. Give the cornstarch
mixture a quick stir to recombine it, and add it to the pan, stirring for a
few seconds until it thickens slightly and becomes clear.
Just before serving, reheat the soup just to the boiling point. Slowly pour
in the egg and stir once gently. Immediately turn off the heat. Taste and
add more salt if needed. Pour the soup into bowls, garnish with chopped
scallions and serve.
Posted to MM-Recipes Digest V4 #033 by Tonya <imbri@oz.net> on Jan 31,
1997.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!