Print Recipe

Egg Drop Soup 2



  • 1 egg
  • 1/3 cup flour
  • 1 tablespoon water
  • 7 teaspoons chicken flavor base
  • 6 cups boiling water


  1. Beat egg with fork; add flour and the 1 tablespoon water. Continue beating until smooth.
  2. Dissolve flavor base in the boiling water.
  3. Drop egg mixture, in a thin stream from a spoon, into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked.

Makes six (1-cup) servings.

For a change, use beef flavor base in place of chicken flavor base.


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