6 gal water, boiling
30 each eggs shell
1 1/4 lb onion green fresh
3 1/2 cup soup gravy base chicken
A Recipe for
Chicken Egg Drop Soup
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
My favorite animal is steak. |
| Fran Lebowitz |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
This Recipe for Chicken Egg Drop Soup is one of thousands in the Recipes-to-go Asian Cookbook.
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
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Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
This is a recipe for Chicken Egg Drop Soup from the recipe cookbook of Recipes-to-go (Asian)
Never eat more than you can lift. |
| Miss Piggy |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
1. STIR SOUP AND GRAVY BASE INTO BOILING WATER.
2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING
WITH A SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3
MINUTES.
3. ADD ONIONS.
NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WILL YIELD 1 LB 4
OZ CHOPPED GREEN ONION.
Recipe Number: P00900
SERVING SIZE: 1 CUP
Serves: 100
Chicken Egg Drop Soup Recipe brought to you by Recipes To-Go