Egg Drop Soup makes easily in your kitchen
Egg drop soup literally known “egg flower soup” is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is known to be a simple-to-prepare soup in different East Asian and Western countries.
But here’s the recipe of Bengali style. I think Bengali cuisine is so much different from other cuisine. Bangladeshi people likes some spicy , something different.
Recipe by: Mojar Vhojon
4 eggs (bitten)
Butter 1 tablespoon
Chicken stock 1 cup
Cornflower 2 tablespoons
Chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Black pepper powder 1 tablespoon
Salt to taste
Sugar 1 teaspoon
- First, melt the butter in a pan
- Then add chicken stocks
- Now Cornflower mix in a little water then it mix stock.
- Then add black pepper powder, chili powder, salt and sugar.
- Stirring occasionally.
- Now add beaten egg and onion bud.
- Cook it for 2-3 minutes
Then remove from heat and serve hot.
One cup of egg drop soup contains 65 calories and 1.47 grams of total fat, of which 0.4 grams is saturated. Because saturated fat contributes to an increased risk of heart disease, diabetes and certain types of cancer, it is important to limit your intake to 10 percent or less of your daily caloric intake.
Since egg drop soup is so low in saturated fat, it can be included in your healthy eating plan. One cup of egg drop soup contains 55 milligrams of cholesterol.
The cholesterol in your food plays a smaller role in your total cholesterol levels than your saturated fat intake, but keeping your intake to less than 300 milligrams per day can help protect your health.
See Chinese vegetables soup