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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I got the basic recipe and instructions off of , but added the snow peas and mushrooms, simply because I thought it would improve it. I think it did. Ingredients:
• 4 cups chicken broth or stock |
• 2 eggs, lightly beaten |
• 1 -2 green onions, minced |
• 1/4 teaspoon white pepper |
• salt to taste |
• handful of snow peas |
• handful of sliced mushrooms |
Directions:
1. In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt. Cook for about another minute.
2. Very slowly pour in the eggs in a steady stream.
3. Other hints to make a better soup:
4. Lightly beat the egg so that no bubbles form.
5. Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).
6. Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady).
7. Begin stirring as soon as you start pouring in the egg.
8. To make shreds or threads, stir rapidly for at least 1 minute.
9. Stir the beaten egg in one direction only.
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