Egg Drop Soup

Name: Egg Drop Soup
Ingredients: 1 quart water; 1 12 tablespoons Knorr chicken bouillon (does not have to be cubed); 1 tablespoon sugar; 12 tablespoon salt; 3 tablespoons cornstarch; 2 tablespoons yellow food coloring; 1 -4 egg; 1 dash pepper (black or white and depending on how many eggs)

8 ingredients

8 steps

Ingredients

1 quart water
1 12 tablespoons Knorr chicken bouillon (does not have to be cubed)
1 tablespoon sugar
12 tablespoon salt
3 tablespoons cornstarch
2 tablespoons yellow food coloring
1 -4 egg
1 dash pepper (black or white and depending on how many eggs)

Directions

1

While boiling water on medium high heat in a pot, stir in the chicken bouillon, sugar, salt and food coloring.
2

Add just enough water to the corn starch to mix.
3

Add in this mixture to the pot just enough so that the consistency is of soup.
4

For every egg that you add in, add a dash of pepper.
5

Scramble eggs in a bowl.
6

Slowly pour the eggs in multiple circles following close to the pot's edge.
7

Stir gently so the eggs don't stick to the bottom and to ensure cooking of the eggs.
8

Let it cook for about 2-3 more minutes then serve and enjoy!