You are on page 1of 1

EGG DROP SOUP

5 gal water 2 bunches green onions, diced * 1/2 lb. fresh spinach 13 eggs whipped 1 bag rubber chicken 3/4 # of Vegetable Chicken paste 1 1/2 Tbsp white pepper 1 1/2 Tbsp sea salt 1/4 C. sesame oil 2 1/2 C. cornstarch

Bring water to a boil, add oil and seasonings. Thicken with cornstarch. Add eggs slowly, maintaining a circular motion with a spoon (no whisk). Try to achieve volume in your eggs w/ no long skinny tails and no curdled look. Add diced green onions and spinach the day you serve the soup.

C:\DELIMENU\RECIPES\SOUPS\EGGDRO.WPD