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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 BobbieB1@aol.com on Jan 29, 1997.

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