Egg trick #3: Egg drop soup

Not quite like Chinese take out, but still yummy and fast.
Egg drop soup

  • 5 C chicken stock (homemade is really really good for this)
  • 2 eggs
  • 2 T parsley, chopped
  • Green onions and soy sauce for garnish

Bring your chicken stock to a boil, then turn down to a gentle simmer. Beat your eggs and parsley together, then drizzle into the stock. Stir it constantly with a fork as you pour it in (and after) until the egg cooks and you get those fun little ribbons. Serve topped with some chopped green onions and a couple dashes of soy.


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