| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Soups, Oriental, Eggs | 1 | Servings | |
INGREDIENTS
| 6 | c | Chicken stock |
| Salt | ||
| 6 | Eggs, room temperature, beaten | |
| 1/2 | c | Green onions, thinly sliced |
INSTRUCTIONS
In a large pot, bring the chicken stock to a boil over high heat. Season to taste with salt. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute. Pour the soup into a warm tureen. Serve immediately with the green onions mounded in the center. CHIPPED FROM THE BOTTOM OF SHARON'S IGLOO ^^OO^^ Submitted By [email protected] (KAREN DECK) On THU, 2 MAR 1995 205819 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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