[CnD] Chinese Egg Drop Soup

Teresa Mullen teresamullen07 at gmail.com
Sat Jan 28 06:11:15 EST 2017


Hello period can you add other things just just plain brass and egg? I know some Chinese food places add cabbage and ground chicken and other vegetables when is it best to add that? Would it be best to add the vegetables well the broth is boiling then add the egg?

Teresa Sanchez sent from my iPhone

> On Jan 28, 2017, at 12:49 AM, Sandy via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
> No thickener in this recipe? 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -----Original Message-----
> From: Sugar via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Friday, January 27, 2017 11:25 AM
> To: CND
> Cc: Sugar
> Subject: [CnD] Chinese Egg Drop Soup
> 
> Chinese Egg Drop Soup
> 2 (14 ounce) cans chicken broth
> 1 egg, slightly beaten
> 2 tablespoons parsley
> Bring broth just to boiling.  Very slowly add egg.  Stir constantly just
> until egg cooks and shreds.  Sprinkle with parsley.
> 
> "May you by your good life show your works in the gentleness of wisdom.
> James 3:13"
> -Sugar
> 
> 
> 
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