Wednesday, November 10, 2010
Egg drop soup Gluten-Free
•8 cups chicken broth or stock
•4 eggs, lightly beaten
•3 green onions, minced
•1 teaspoon salt
•1/2 teaspoon pepper
In a wok or saucepan, bring the chicken broth to a boil. Add the pepper, and salt. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
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