CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Chinese |
|
1 |
Servings |
INGREDIENTS
6 |
c |
Chicken Broth |
1 |
lg |
Egg; lightly beaten with 1 tsp. sesame oil |
1/4 |
ts |
White Pepper |
4 |
|
Sliced Green Onion tops for garnish |
|
|
Salt to taste |
INSTRUCTIONS
Bring the broth to a simmer over low medium heat. Very slowly stream in the
egg, use a fork to pull strands of the egg gently. Do not stir vigorously,
you will have a mess if you do. Add white pepper and salt. Continue to cook
until egg is done.
Serve promptly.
Posted to Bakery-Shoppe Digest by The Overstreets <billover@netdoor.com> on
Feb 13, 1998
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