Egg Drop Soup

Name: Egg Drop Soup
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 cup Chicken Broth; 1 tsp (just a little less) Garlic Salt; 4 Eggs; 1 tsp Soy Sauce; 1 pinch White Pepper; 1 tbsp Chives; 2 1/2 tbsp Corn Starch; 1 tsp Sesame Oil

Lynn Hickisch Redig @cook_3575260

Winona, Minnesota

Work in progress

Lynn Hickisch Redig @cook_3575260

Winona, Minnesota

Work in progress

Saved

Ingredients

20 mins

4 servings

4 cupChicken Broth
1 tsp(just a little less) Garlic Salt
4Eggs
1 tspSoy Sauce
1 pinchWhite Pepper
1 tbspChives
2 1/2 tbspCorn Starch
1 tspSesame Oil

Saved

Steps

20 mins

1

Set aside 3/4 cups of the chicken stock (or broth) and mix the corn starch in.
2

Bring the remaining amount of stock (or broth) to a boil
3

Add salt, white pepper, sesame oil, and soy sauce to the pot as the stock is heating up.
4

In a separate bowl, beat the eggs to submission, and then rub it in by yelling in their face. You're their master!
5

Once the broth has been brought to a boil, slowly add the eggs by dripping off a fork. The eggs should cook immediately upon contact. (and they thought they could withstand your beating! Stupid eggs...) You can also just pour the eggs in and filter through the fork. This may result in chunkier egg drops.
6

Finally, slowly add the corn starch mixture to the pot. Pour it in as you slowly stir everything. Let it sit for a couple minutes before serving to allow the corn starch to thicken the soup.
7

Eat. Did you seriously need me to tell you that?!