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Egg Drop Soup

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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 KDECK@EPAUS.ISLAND.NET (KAREN DECK)  On THU, 2 MAR 1995 205819
GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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