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Egg Flower Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. An all-time favorite any time of the year, but especially nice when served for a Feast of Lanterns dinner.
4 cups your own homemade chicken or vegetable broth, or good quality commercial
In saucepan combine broth, ginger, soy sauce, sesame oil and pepper. Bring to a boil, reduce heat and simmer about 5 minutes to develop flavors. Drizzle the beaten eggs into the simmering soup, stirring to make strands (flowers) of the eggs. When eggs are cooked (within 1 minute usually), remove from heat and serve immediately, garnished with chives.
Recipe created 2009-03-23.