HEAT CHICKEN BROTH, SAT, WHITE PEPPER TO BOILING IN 2-QUART SAUCEPAN. STIR GREEN ONION INTO EGGS. POUR EGG MIXTURE SLOWLY INTO BROTH, STIRRING CONSTANTLY WITH FORK UNTIL EGG FORMS SHREDS.
Originally Submitted
11/22/2009
0 Out of 5 from
0 reviews
You can add this EGG DROP SOUP recipe to your own private DesktopCookbook.