Cooking Instructions
- 1
Boil water dissolve chicken stock. Add vegetables.
- 2
Begin to slowly add slurry mixture over 20-30 seconds. Stir while pouring.
- 3
Turn heat off. And slowly pour in eggs while stirring. slower equals more fine egg.
- 4
Season to preference and serve. Salt white pepper msg adjust add more chicken stock if necessary
- 5
Can be stored for 3-4 days in frigde
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