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Egg Drop Soup

4 c Chicken stock
3 lg Egg whites; beaten
3 Scallion greens; trimmed, finely sliced


In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

Yield: 4 servings


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