Egg Drop Soup

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Mix egg with milk, salt and nutmeg, pour into a greased small mold (perhaps cup) and set in a water bath with the lid closed. Cool, remove from the mold and cut into small pieces with a kitchen knife.

Draw the egg mixture in the beef broth and sprinkle with parsley or chive rolls.

O. Feisst present “Festive Menu

Tip: As an alternative to fresh chives, you can also use freeze-dried ones.

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