Beazell's Cook Book

Egg Drop Soup

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Egg Drop Soup  




3 cups chicken broth

Pinch of Beazell's Cajun Seasoning

1 tablespoon chives or green onions, chopped fine

1/2 tablespoon cornstarch

1 cup water

5 egg whites (or 4 egg whites and 1 whole egg)

Optional - 2 tsp. soy sauce



In medium pot, combine chicken broth, Beazell's Cajun Seasoning and chives. Bring to a boil, stirring constantly.

In a small cup, combine cornstarch and 1 cup water. Set aside.

In a medium bowl, whisk eggs whites together. Pour egg whites very slowly into boiling broth, while whisking broth continuously. The egg whites will cook instantly as they hit the broth.

Bring heat down to medium, and slowly whisk in the cornstarch/water mixture, until the soup thickens slightly. Take off heat and serve warm.


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