Chinese Crab and Egg Soup

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

Diana, a third-grader, was to give a demonstration speech at
school. She planned to demonstrate how to make "Flies on
a Log," which consists of peanut butter spread on a stalk of
celery with raisins on it.

The morning of her speech, Diana took out everything she
needed and put it on the kitchen counter, ready to take it to
school. Unfortunately, when the girl and her mother left for
school, they forgot to take the items.

Diana's mother dropped her off and went home to get the stuff.
The celery was gone. The raisins were gone. The peanut butter
had been put away.

"Oh," said Diana's father. "I had that stuff for breakfast."

Beth rushed to gather up more ingredients and hurry them to
school, with an apology to the teacher and an explanation of
what happened. "Gee," said Diana's teacher, "that's a first --
'My dad ate my homework.'"

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                            TODAY'S RECIPE
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One of the things I like about most Chinese soups is that they
take just a few minutes to prepare, and this one is a good example.

Chinese Crab and Egg Soup (Hai Yook Dahn Gung)

6 cup (1.5 L) fish or chicken stock
3 eggs, lightly beaten
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) cold water
12 oz (340 g) fresh, frozen, or canned crab meat
Thinly sliced scallions (spring onions) for garnish

Bring the stock to a simmer in a pot over moderate heat. Add
the eggs slowly in a thin stream while gently stirring the soup
and simmer for 2 minutes. Stir in the cornstarch mixture and
simmer until the soup is slightly thickened. Add the crab meat
and simmer until heated through, about 2 minutes. Serve
garnished with sliced scallions.
Serves 4 to 6.
Received on Tue Mar 8 08:16:27 2011