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Egg Drop Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0728
Energy (kCal)146.753
Carbohydrates (g)35.7412
Total fats (g)0.0153
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. While boiling water on medium high heat in a pot, stir in the chicken bouillon, sugar, salt and food coloring. | 2. Add just enough water to the corn starch to mix. Add in this mixture to the pot just enough so that the consistency is of soup. | 3. For every egg that you add in, add a dash of pepper. | 4. Scramble eggs in a bowl. Slowly pour the eggs in multiple circles following close to the pot's edge. Stir gently so the eggs don't stick to the bottom and to ensure cooking of the eggs. Let it cook for about 2-3 more minutes then serve and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 quart - - - -
    knorr chicken bouillon 1 1/2 1/2 cubed - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 1/2 tablespoon - - - -
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    yellow food coloring 2 tablespoons - - - -
    egg 1 -4 0.0 0.0 0.0 0.0
    pepper 1 dash 0.251 0.064 0.0104 0.0033

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



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