Egg Drop Soup

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::Egg Drop Soup

*4 (250 g) eggs, beaten
*3.5 oz (100 g) lard or
vegetable oil
*1.5 t. salt, or to taste
*0.25 t. pepper
*1 t. scallions, chopped

Method:

1. Heat the oil in a wok over low heat to about 350F (170C), or until a piece of scallion green sizzles and moves around when dropped in the oil. 2. Add the eggs and fry until the egg solution bubbles but has not yet begun to brown. Add 4 c. (1 litre) of water. Stir in the salt and pepper. Simmer until fragrant. Pour the soup into a tureen; sprinkle with the scallions, and serve.

Total time:

15m

Cooking technique:

Hotpot boiling

Cuisine:

Beijing

Food menu:

soup

Cholesterol:

14mg

Carbohydrates:

10g