We halfed this recipe except for 1/4 cup water mixed with 1 1/2 tablespoon of corn starch
6 cups water
Chicken bullion one teaspoon per cup of water
3 large eggs, beaten
3 tablespoons cornstarch, dissolved in ¼ cup water
Step 1
Bring water to a gentle boil; stir in bouillon.
Step 2
While stirring, add cornstarch and water mixture; stir to thicken the soup.
Step 3
Brooklyn style Pour beaten egg into soup with large spoon flick gently back and forth spoonful by spoonful until eggs are used up. Mix if needed in folding action.
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