Emilys Easy Eggdrop Soup Recipe

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Ingredients:

Serving

1 egg
2 cups vegetable stock
1/2 tsp salt
1/2 tsp sugar
1 tsp soy sauce
2 large scallions, green parts chopped into rounds

Directions:

Beat the egg lightly.
Put the stock in a saucepan and bring to a boil. After boil, lower the heat.
SLOWLY pour in the beaten egg through the back of a fork 10 inches above the pan, moving the fork in a circular mothion so the egg covers the whole surface of the stock .
Remove from heat and cover for 45 seconds to aloow the egg to set.
Add salt, soy, sugar and sprinkle the scallions. Give the soup 3 or 4 generous stirs.
Transfer to a large soup tureen or individual soup bowls and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	888.69 Kcal (3721 kJ)
Calories from fat	19.8 Kcal
		% Daily Value*
Total Fat	2.2g	3%
Cholesterol	81.84mg	27%
Sodium	37964.2mg	1582%
Potassium	105.85mg	2%
Total Carbs	171.78g	57%
Sugars	1.17g	5%
Dietary Fiber	0.78g	3%
Protein	3.69g	7%
Vitamin C	4.8mg	8%
Iron	0.8mg	4%
Calcium	31.3mg	3%

Amount Per 100 g
Calories	307.8 Kcal (1289 kJ)
Calories from fat	6.86 Kcal
		% Daily Value*
Total Fat	0.76g	3%
Cholesterol	28.35mg	27%
Sodium	13148.91mg	1582%
Potassium	36.66mg	2%
Total Carbs	59.49g	57%
Sugars	0.41g	5%
Dietary Fiber	0.27g	3%
Protein	1.28g	7%
Vitamin C	1.6mg	8%
Iron	0.3mg	4%
Calcium	10.8mg	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.

Tastes

salty
savory
bitter
sweet

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