How do you make Egg drop soup?

Answer 1

EGG DROP SOUP

1 egg
1/3 c. flour
1 tbsp. water
1 tbsp. chicken or beef seasoned stock base
6 c. boiling water

Beat egg with fork; add flour and 1 tablespoon water and continue beating until smooth. Dissolve seasoned stock base in the boiling water. Drop the egg mixture, in a thin stream, from a spoon into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked. Makes 6 (1 cup) servings.

Answer 2

I think that most egg-drop soups don't have enough flavor in the broth, myself. I'd start with a good broth base, such as chicken or vegetable. Add diced carrots, slices of celery, peas,tofu (opt.) and add beaten eggs to the bubbling broth, stirring to break up the strings. You don't want to blend too much, since the egg strings are the noted ingrediant.

Answer 3

QUICK AND EASY EGG DROP SOUP

3 cans chicken bouillon
1 green onion, chopped fine
2 raw eggs, blended together
1 tsp. cornstarch
1/4 c. cold water

Heat bouillon with green onion to boiling. Mix cornstarch with water in a cup. Add to bouillon. Heat until slightly thickened. Remove from heat. Add raw eggs, rapidly with a fork. Great appetizer!