1-2 egg whites
5 cups water
5 chicken bouillon cubes
Corn starch
Cold water
Diced carrots
Corn kernels
Bring water and bouillon cubes to a boil. Add corn starch mixed with a small amount of cold water, and stir, adding more if needed until thick. Add vegetables and bring back to a rolling boil. Add egg whites, and cook while gently agitating mixture or using a whisk gently to break up the egg whites. Allow cooling for 5-10 minutes.
2 comments:
I used to hate egg drop soup... but then I decided to finally try it, and I actually really like it. All these years I have been missing out! I love the picture of Mr. Dean... you can tell he's happy when he's eating! j.k. Can't wait to see you guys!
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