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Chinese Egg Flower Soup




Source of Recipe


Internet


Recipe Introduction


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List of Ingredients




4 cups chicken broth (or stock)
2 large eggs (lightly beaten)
1 to 2 spring onions (finely chopped)
1/4 teaspoon white pepper
Salt (to taste)
Optional: few drops sesame oil

Recipe



Gather the ingredients.

In a wok or saucepan, bring the 4 cups of chicken broth or stock to a boil.

Very slowly, pour in the lightly beaten eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Season the soup with white pepper, salt, and sesame oil.

Pour into bowls and garnish with spring onion.

How to Thicken the Soup: In a small bowl or measuring cup, mix together 1 to 2 tablespoons cornflour/cornstarch or potato starch with 1/2 cup of water until smooth. Slowly stir the paste into the chicken stock before adding the eggs. Proceed with the rest of the directions.