Egg Flower Soup
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4 cups your own homemade chicken broth, or good quality commercial
1 teaspoon ginger root, finely minced
1 tablespoon soy sauce
1 teaspoon sesame oil
few grindings white peppercorns
3 eggs, whisked well
2-3 green onions, thinly sliced
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 onions.
Recipe created 2009-03-23.
