Recipe - Imperial Chinese Palace Egg Drop Soup

6 cup Chicken Broth
1 lg Egg; lightly beaten with 1
tsp. sesame oil
One fourth teaspoon White Pepper
4 Sliced Green Onion tops for
garnish
Salt to taste

Bring the broth to a simmer over low medium heat. Very slowly stream in the
egg, use a fork to pull strands of the egg gently. Do not stir vigorously,
you will have a mess if you do. Add white pepper and salt. Continue to cook
until egg is done.

Serve promptly.

Posted to BakeryShoppe Digest by The Overstreets billover@netdoor.com on
Feb 13, 1998