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    Egg-Flower Soup


    Source of Recipe


    Internet

    List of Ingredients




    4 cups chicken stock
    6 slices fresh ginger
    Salt and black pepper, to taste
    1/4 cup thinly sliced green onion
    1/2 cup fresh or frozen peas
    3 eggs, lightly beaten

    Add ginger to stock; bring to a boil. When boiling, discard ginger and season stock to taste with salt and pepper. Add green onions and peas. Pour eggs over surface of soup, allow to set for a few seconds, then use long chopsticks to stir briskly, creating tender "egg flowers." Serve immediately, before the eggs toughen. Serves 6 with other dishes.

    Recipe
 

 

 

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