Egg Drop Soup Recipe

Dropping the eggs in the soup the right way isn't easy to accomplish but it can be done.

I'll explain how to get that silky smooth texture that the eggs have when it's done right further down.

INGREDIENTS                                 COOKWARE

1 C. Mushrooms, Sliced 1 TBS. Soy Sauce 1/2 c. Spinach Leaves, Quartered 2 Eggs, Lightly Beaten 2 Green Onions, Chopped 4 C. Chicken Broth 1/2 tsp. White Pepper 2 TBS. Cold Water 1 tsp. Salt 1 TBS. Cornstarch

1 Large Pot Ladle Measuring spoons Liquid & Dry Measuring cups Whisk Small Coffee Can w/ Lid

Preparing Your Chinese
Egg Drop Soup Recipe

First we need to cut enough spinach leaves into quarters to make 1/2C.Slice enough mushrooms to equal 1 C. or you can buy sliced mushrooms.

Chop 2 green onions, white part only.

Lightly beat 2 eggs in a small bowl.

Cooking your
Egg Drop Soup Recipe

Simmer on medium heat for 15 minutes.

After the 15 minutes grab a small bowl and add the 2 TBS. cold water and 1 TBS. cornstarch and mix it well. Now add the mixture to the soup and stir it in really good.

Now with the coffee can, put the lid on it and poke 4 holes in it with a screw driver an inch a part. Now put the lightly beaten eggs in the can put the lid on, turn off the heat on the stove.

When you turn off the burner flip the can over so there is a slow steady stream of egg coming out of the canister into the soup, with your other hand use a whisk to beat in the eggs till the can doesn't have any egg left.
Your finished, ENJOY!

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Egg Drop Soup Recipe