Saturday, May 4, 2013

Egg drop soup:

3 Cups chicken broth (or vegetable broth)
Pinch Salt (about 1/8 tsp)
2 tbs Chives or green onions, chopped fine
1/2 tbs Cornstarch
1 cup Water
5 Egg whites (or 4 egg whites and 1 whole egg)
In medium pot, combine chicken broth, salt and chives. Bring to a boil.
In a small bowl, combine cornstarch and 1 cup water. Set aside.
In a medium bowl, whisk eggs whites together. Pour egg whites very slowly into boiling broth, while whisking broth continuously. The egg whites will cook instantly as they hit the broth.
Bring heat down to medium, and slowly whisk in the cornstarch/water mixture, until the soup thickens slightly. Take off heat and serve warm.
— with Biddiejoyce Miller.


  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

    I wonder how many of your Facebook Fans know you serve up malware that hacks their computers along with your stolen content?

    Go ahead and delete. Like I said...I have all the time in the world :)

    1. Excuse me that was taken at a Chinese restaurant I went to


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