Egg Drop Soup

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Egg Drop Soup

soups, eggs, oriental

6 cup chicken stock
1 salt
6 eggs, room temperature, beaten
1/2 cup green onions, thinly sliced

In a large pot, bring the chicken stock to a boil over high heat. Season to taste with salt. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute. Pour the soup into a warm tureen. Serve immediately with the green onions mounded in the center. CHIPPED FROM THE BOTTOM OF SHARON'S IGLOO ^^OO^^ Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995 205819 GMT