EGG DROP SOUP
3 cups; 2 servings
Heat in a small saucepan until boiling vigorously:
- 3 cups Poultry Stock, Brown Beef Stock, or Chicken Broth
Reduce the heat so the broth simmers. Break into a cup:
- 2 large eggs
Beat with a fork, just long enough to combine the yolks and whites. When the fork is lifted high, the egg should run off the tines in a watery stream. With the broth simmering, hold the cup in one hand, 5 inches above the rim of the saucepan. Pour the beaten egg in a thin stream into the broth. As you pour, stir wide circles on the surface of the broth with a fork, catching the egg as it strikes and drawing it out into long filmy threads. Season to taste with:
- Salt and black pepper
Serve at once in warmed cups. If desired, add:
- (A generous squeeze of lemon juice)