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Egg Drop Soup



  • 3 cups chicken broth
  • 1 teaspoon salt
  • Dash of white pepper
  • 1 medium scallion, chopped (with top)
  • 2 eggs, slightly beaten


  1. Heat chicken broth, salt and white pepper to boiling in 2-quart saucepan.
  2. Stir scallion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork, to form shreds of egg.


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