2006-09-14 15:12:27 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I think these people are messing with your head. When you are ready to add the egg, lightly stir it with a fork before adding it. Gently, gently add to the soup in a slow steady stream, stirring the soup slowly while you add the egg. Make sure the soup is very hot but not boiling, because that will overcook and mush out the egg too.
2006-09-14 16:23:02 · answer #1 · answered by hipichick777 4 · 0⤊ 0⤋
3 eggs, beaten
2 tsp. cornstarch
1/4 tsp. pepper
6 cups bouillon
3 Tbsp. vinegar
2 Tbsp. soy sauce
In a large saucepan, mix the cornstarch with a small amount of COLD bouillon. Add remaining bouillon and other ingredients except eggs. Bring to a boil and simmer until clear. Gradually stir in egg, season to taste and serve at once
2006-09-14 22:14:21 · answer #2 · answered by Just Me 6 · 0⤊ 0⤋
When you drop your egg into the broth make sure its already simmering hot and use a fork and constantly stir the egg.
2006-09-14 22:18:29 · answer #3 · answered by Carole 5 · 0⤊ 0⤋
do not have it to hot and add the egg whites quickly with a wisp
2006-09-14 22:16:32 · answer #4 · answered by wemage53 2 · 0⤊ 0⤋
Only a Chinese person can do that.
2006-09-14 22:14:18 · answer #5 · answered by Anonymous · 0⤊ 1⤋
allrecipes.com
2006-09-14 22:15:09 · answer #6 · answered by someone 4 · 0⤊ 0⤋