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Egg Drop Soup
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Chicken broth |
132 oz. |
1 gal. |
| Egg Whites |
Approx. 14 oz.* |
12 |
| Salt and Pepper |
To taste |
- |
| Trimmed and sliced shiitake mushrooms |
6 oz. |
2 cups |
| Chopped green onions |
2 oz. |
1/2 cup |
| Chopped cilantro |
- |
1/4 cup |
DIRECTIONS
- In stock pot over medium heat, bring chicken broth to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Heat through until whites are thoroughly cooked.
- To serve, portion about 1/2 ounce shiitakes, 2 teaspoons green onions and 1 teaspoon cilantro into a soup bowl. Pour 1-1/2 cups eggs and broth into each bowl. Serve immediately.
*If using frozen or liquid egg white product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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