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Egg Soup

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Ingredients
  Chicken bouillon cubes 4
  Water 4 Cup (64 tbs)
  Rice 2 Tablespoon
  Eggs 2
  Lemon 1 , juiced
  Salt To Taste
  Pepper To Taste
Directions

Dissolve bouillon cubes in boiling water.
Add rice and boil until tender.
Separate eggs.
Beat whites.
Add beaten yolks to whites.
Add lemon juice, beating constantly.
Add 3/4 T. broth, beating to prevent curdling.
Add mixture to chicken broth and season to taste.
Stir over low fire until it comes to a boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Healthy

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Your rating: None
4.04412
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 285 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 4259.6 mg177.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 3.1 g12.6%

Sugars 0.8 g

Protein 15 g30.9%

Vitamin A 10.1% Vitamin C 74.4%

Calcium 9.7% Iron 13.8%

*Based on a 2000 Calorie diet

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Egg Soup Recipe