| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Chinese, Soups & ste | 4 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 6 | c | Stock |
| 2 | ts | Water |
| 1/2 | ts | Sugar |
| 2 | Scallions | |
| 3/4 | ts | Salt; (up To 1) |
| 1 | tb | Cornstarch |
| 1 | ts | Sherry |
| 3 | tb | Water |
| 1 | tb | Soy sauce |
INSTRUCTIONS
Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions. Serves 4-5. Posted to recipelu-digest Volume 01 Number 374 by James and Susan Kirkland <kirkland@gj.net> on Dec 16, 1997
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