Wednesday, March 10, 2010

Egg Drop Soup


NOTE: This recipe is being revised because I forgot an ingredient and to make it quicker to make.

6 cups chicken broth made from fresh chickens
2 eggs beaten
1/2 minced cooked chicken gizzards (optional)
Salt, white pepper and MSG (optional)
Minced green onions for garnish
1 can creamed-style corn

Add the gizzards to the broth and bring the chicken broth to a gentle boil.  Add the corn.  Simmer until soup comes to a gentle boil. Drizzle the egg and stir with a fork to make the eggs threads in hot broth.  Season to taste and garnish with green onions.

Serves approximately 4 persons.

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