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Egg Drop Soup
Yield - about 5 quarts
Ingredients
1-1/4 GALLONS CHICKEN STOCK
1 TBSP MAGGI SEASONING
2 TSP SUGAR
1/2 TSP WHITE PEPPER
1/2 CUP CORNSTARCH
1 CUP COLD WATER
6 LARGE EGGS, BEATEN
2 BUNCHES CHOPPED GREEN ONIONS
Method
Bring water to boil and add chicken base, maggi seasoning, sugar
and pepper. In a small bowl, make a smooth paste of the
cornstarch and water, add to chicken stock, stirring constantly,
the mixture should thicken slightly and have a noticeable gloss.
Reduce heat to low, and slowly drizzle eggs into boiling water,
stirring constantly to separate into ribbons. Add green onions
and SERVE IMMEDIATELY.
Alternate Method
1-1/4 GALLONS WATER
1/4 LB CHICKEN BASE
Substitute the above ingredients for the chicken stock called for
in the ingredients.
Plate Presentation
Serve in a large preheated soup tureen or in 2” hotel insert
pan - chafer assembly. (Use only one wick.)
Chef's Notes:
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Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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