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Egg Drop Soup II

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.3792
Energy (kCal)294.32
Carbohydrates (g)12.9254
Total fats (g)11.1594
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently. | 2. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    egg 1 beaten 71.5 0.36 6.28 4.755
    green onion 2 tablespoons chopped 3.24 0.6888 0.1164 0.0564

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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