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Egg Drop Soup

Source: Burt Wolf's Table
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes 4 servings
4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish
In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.

With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 105
Fat. Total: 5g
Protein: 12g
Carbohydrates, Total: 1g
Sodium: 233mg
% Cal. from Fat: 43%
Cholesterol: 212mg
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