Egg Drop Soup

Courtesy of Eileen Yin-Fei Lo

Recipe categories: Eggs, Poultry, Chicken,
more
- Dish : Soup
- Cuisine : Asian , Chinese , Asian
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(7)

Rated 4 stars out of 5

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Total Time:: 20 min
Prep: 5 min
Cook: 15 min

Yield:: 4 servings

Level:: Easy

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Ingredients

4 cups chicken stock
3 large egg whites, beaten
3 scallion greens, trimmed, finely sliced

Directions

In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

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Newest Ratings and Reviews

Read all 7 reviews

By cooking4ireland

Home

on October 22, 2011
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This was good, I also added water chestnuts and leftover chicken, super easy to make, and fun to have a Asian themed dinner.

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By amilatie

Raleigh, NC

on October 29, 2009
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This was a very easy soup to make. I added a bit of salt and some spicy seasoning to give it a bitof a kick, but it didn't take much for this to be a soothing soup for my sick boyfriend.

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By donnashart_8525322

West, MS

on September 21, 2009
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I was looking for a recipe for left over chicken stock, egg whites, and scallions. It was flavorful and good use of my leftovers from making other recipes!!!! I still remember the Tiramisu I made with the egg yolks!
xie'xie nin!

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