Egg Drop Soup Recipe
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Safest Choice™ pasteurized shell eggs | 4 ea | 8 ea | 16 ea | 24 ea |
| Chicken stock (fresh or canned) | 3 qt | 6 qt | 3 gal | 4 1/2 gal |
| Soy sauce | 2 tsp |
4 tsp |
8 tsp | 1/4 c |
| Spinach, raw, clean and thinly sliced |
1 c |
2 c |
4 c |
6 c |
| Green onions | 2 stalks | 4 stalks | 8 stalks | 12 stalks |
| White pepper | pinch | 1/8 tsp |
1/4 tsp |
3/8 tsp |
Method of Preparation
1. Heat chicken stock and soy sauce to a simmer.
2. Lightly beat eggs in a bowl.
3. Add eggs slowly to the stock using a spoon to stir.
4. Add the spinach, green onions, and white pepper to taste. Heat through and serve hot.
Chef Notes
Garnish with crisp Chinese noodles.
Recipe Nutrition Info
Serving: 8 oz
