Pork And Egg Flower Soup Recipes

PORK AND EGG FLOWER SOUP

Steps:

• Mince pork and marinate for 15 minutes with soy sauces, oil, sugar, and first measures of salt and cornstarch. Beat the eggs. Chop spring onion finely. Bring first measure of water to boil; add peas. When it boils again, add marinated, minced pork, stirring and breaking up lumps. Cover and simmer for 20 minutes. Mix 2nd measures of water and cornstarch and stir into soup. Cook until cornstarch is clear. Take it off heat; Add spring onion and gently stir in beaten eggs. Add MSG, if desired, and second measure of salt.

JENN'S EGG FLOWER SOUP

Steps:

• Pour chicken broth into a large saucepan. Stir in salt, ginger, chives and water chestnuts.
• Bring to boil.
• Add frozen peas and carrots.
• Cook until the peas and carrots are no longer frozen.
• Reduce heat to medium.
• In a small bowl, stir together cornstarch and water until smooth.
• Whisk the 3 eggs well. Drizzle egg through a fork into the broth mixture.
• If your heat is not at least at medium you will make scrambled eggs and if you do not pour through a fork it will be clumpy.
• Once the eggs have been added, stir in the cornstarch mixture gradually unitl the soup is your desired consisitency.
• I like my soup only somewhat thickened. "Dropping" the egg is easier if you have two people. One to stir the soup while the other person pours the egg through the fork into the soup.

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.