Grand Formosa Regent's Chicken Egg Drop Soup Recipe

click to rate
0 votes | 1327 views
Servings: 4

Ingredients

Cost per serving $0.88 view details
  • 4 c. chicken stock or possibly broth Salt to taste Freshly-grnd white pepper to taste
  • 4 x Large eggs well beaten
  • 1/4 c. minced scallions for garnish
  • 2 Tbsp. minced cilantro leaves for garnish

Directions

  1. In a saucepan over high heat, bring the chicken stock or possibly broth to a boil. Season with salt and pepper.
  2. With the soup boiling, pour in the beaten Large eggs in a thin, steady stream. Cook for about 2 min, till the egg is set.
  3. Ladle into 4 bowls and garnish with the scallions and cilantro.
  4. This recipe yields 4 servings.

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 292g
Recipe makes 4 servings
Calories 89  
Calories from Fat 46 52%
Total Fat 5.15g 6%
Saturated Fat 1.6g 6%
Trans Fat 0.0g  
Cholesterol 208mg 69%
Sodium 444mg 19%
Potassium 274mg 8%
Total Carbs 1.78g 0%
Dietary Fiber 1.1g 4%
Sugars 0.52g 0%
Protein 8.68g 14%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment