Directions:
- In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt. Cook for about another minute.
- Very slowly pour in the eggs in a steady stream.
- Other hints to make a better soup:
- Lightly beat the egg so that no bubbles form.
- Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).
- Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady).
- Begin stirring as soon as you start pouring in the egg.
- To make shreds or threads, stir rapidly for at least 1 minute.
- Stir the beaten egg in one direction only.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.79 Kcal (188 kJ) | ||
| Calories from fat | 19.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 892.04mg | 37% | |
| Potassium | 227.43mg | 5% | |
| Total Carbs | 0.58g | 0% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 17mg | 28% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 17.12 Kcal (72 kJ) | ||
| Calories from fat | 7.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 3% | |
|---|---|---|---|
| Cholesterol | 31.28mg | 27% | |
| Sodium | 340.94mg | 37% | |
| Potassium | 86.92mg | 5% | |
| Total Carbs | 0.22g | 0% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 1.12g | 6% | |
| Vitamin C | 6.5mg | 28% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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