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Egg Drop Soup

2 Eggs
2 ts Water
2 Scallions
1 tb Cornstarch
3 tb Water
6 c Stock
1/2 ts Sugar
3/4 To 1 tsp salt
1 ts Sherry
1 tb Soy sauce


Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions. Serves 4-5.




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