Subject: Egg Drop Soup
From: Unicorn (unicorn@indenial.com)
Date: Sun Jan 09 2000 - 03:57:38 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a good one from reader Eva Veivo:
A rabbit goes to a grocer's and asks the shopkeeper:
-Do you have carrots?
-No, I'm sorry, but come back tomorrow, I might have some then.
The next day the rabbit returns.
-Do you have carrots?
-No, I'm sorry, I can't get any.
The next day the rabbit returns.
-Do you have carrots?
-No, I don't. I can't get any.
This goes on for quite some time and the shopkeeper begins to get
irritated.The rabbit comes in for the tenth time: -Do you have
carrots? -No! I don't have carrots and I won't get any, and if you
come here one more time asking for carrots I'm gonna nail you to that
wall by your ears!!!
The next day the rabbit comes in:
-Do you have nails?
-What? No, I don't...
-Do you have carrots, then?
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I doubt that I have many readers who have never ordered this soup in a
Chinese restaurant, but I wonder how many have actually made it at
home. It's easy, it's quick, and your family will be impressed.
Egg Drop Soup
4 cups (1 L) fresh or canned chicken broth
1 Tbs (15 ml) cornstarch (cornflour)
1/4 cup (60 ml) cold water
1 Tbs (15 ml) soy sauce
1/4 tsp (1 ml) freshly grated ginger root (optional)
White pepper to taste
2 eggs
1 scallion (green onion, spring onion) green and
white part, very thinly sliced
Bring the chicken broth to a boil over moderate heat. Mix the corn
starch with the water and stir it into the broth. Add the soy sauce,
optional ginger, and pepper. Return the soup to a boil and remove
from heat. Beat the eggs slightly, so that they are broken up but the
yolks and the whites are not completely mixed together. Slowly pour
the eggs into the soup while gently stirring to form long threads of
the eggs. Divide the scallion slices between the individual serving
bowls and ladle the soup over them. Serves 4 to 6.
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