| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Chinese, Soups/stews | 4 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 1 | ts | Salt |
| 2 | c | Basic Stock |
| 2 | ts | Finely chopped green onions |
INSTRUCTIONS
In a small bowl, beat eggs with a pinch of salt; set aside. In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute. Place remaining salt and onions in a serving bowl. Add soup; serve hot. Makes 4 servings. Posted by Claire Carter. Courtesy of Fred Peters. Posted to MM-Recipes Digest V4 #030 by [email protected] on Jan 29, 1997.
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