Difference between revisions of "Sesame Egg Drop Soup"
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In a wok or saucepan, bring the 4 cups of [[chicken broth]] to a boil. Add the [[white pepper]] and [[salt]], and the [[sesame oil]] if using. Cook for about another minute. Very slowly pour in the [[egg]]s 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 [[egg]]s in a clockwise direction until they form. | In a wok or saucepan, bring the 4 cups of [[chicken broth]] to a boil. Add the [[white pepper]] and [[salt]], and the [[sesame oil]] if using. Cook for about another minute. Very slowly pour in the [[egg]]s 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 [[egg]]s in a clockwise direction until they form. | ||
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| − | [[Category:American | + | [[Category:Cantonese cuisine]] |
| + | [[Category:American cuisine Recipes]] | ||
[[Category:American Chinese Soups]] | [[Category:American Chinese Soups]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
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[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
[[Category:White pepper Recipes]] | [[Category:White pepper Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
Description
Serves 3 to 4.
Ingredients
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
salt to taste
A few drops of sesame oil (optional)
Procedures
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. 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.
