Prep 1 min
Cook 5 mins
i make this usually when im alone, i love soups. and this fills me up just fine.
- bring stock to a boil then simmer.
- slowly stir in beaten egg until soup thickens.
- add salt pepper according to taste.
- serve hot.
This tasted okay, but the egg separated into strands (like in Chinese egg drop soup) which looked weird. I didn't like the texture of the egg as the stock never really thickened. Might try again, but its unlikely.