Egg Drop Soup
Egg Drop Soup is an moderately easy dinner. Made with 4 c. water, 4 packets or cubes low-sodium chicken bouillon, 3 tbsp. cornstarch, 1/4 tsp. tarragon leaves and 99% real egg product, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
In medium saucepan, bring 3 1/2 cups water to boil.
Stir in chicken bouillon until dissolved.
Combine cornstarch and remaining 1/2 cup water; add to bouillon, stirring constantly. Mix in tarragon.
Cook and stir until thickened and boiling.
Cook 1 minute longer.
Reduce heat to low; gradually add Egg Beaters in a thin stream, without stirring.
Cook for 30 seconds.
Stir once or twice.
Serve in bowls garnished with scallions.
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