Wednesday, 4 December 2013

Egg Drop Soup

2 tbsp cornflour
3 tbsp water
1 ¾ cups (425 ml) homemade mutton broth(or,chicken broth,i used mutton broth)
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 eggs, lightly beaten

In a small bowl, mix the cornflour with the water.
Stir to blend well.
Set aside.
Bring to boil the mutton broth and water in a pan.
Add the tomato, white pepper, salt, and thicken the soup with the cornflour mixture.
Stir the soup with a ladle and turn off the heat.
Swirl the beaten eggs into the soup and immediately stir around continuosly.
Cover the pan with its lid for 2 minutes.
The eggs should be cooked and form into silken threads.
Dish out into individual serving bowls and serve immediately.

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