Egg Drop Soup

This traditional Chinese soup is a great afternoon soup or as an appetizer. It’s simple and quick to make. The key to this soup is how you drop the egg into the hot broth.

• Chicken stock or vegetable stock
  
• Egg Whites
  
• Green onions
  
• Salt
  
• Pepper
  
• Fork
  

Add chicken or vegetable stock to a pot. Add just as much water. Add salt and pepper. Cook it on medium. While waiting for the mixture to boil, add the egg whites to a bowl. Gently beat the egg white. Cut up the green onions (also called scallions) into small pieces. Once the water boils, turn it off and remove it from the heat. Pour the egg into the soup slowly. As you are pouring the egg, take a fork and whisk it back and forth rapidly through the broth. This separates the egg into bands. The quicker you move the fork back and forth, the smaller the egg pieces will be. Add the green onion pieces and more salt and pepper to taste. Serve with crackers.