Description
The Chinese aren't the only ones who can produce an outstanding egg soup. This one has many of the same ingredients, but makes for a delightful variation.
Summary
| Yield | |
|---|---|
| Source | Mexican recipes |
| Prep time | 15 minutes |
| Cooking time | |
| Total time | 15 minutes |
Ingredients
3
eggs 6 c
chicken broth 1 T
flour (all purpose) 1 t
parsley 1 pn
chili powderInstructions
Bring the chicken broth to a slow boil. While you're waiting, whip the eggs together with the flour using a whisk. Add the egg-flour mixture. Simmer for another ten minutes, stirring occasionally to make sure the eggs don't clump. Top with a little parsley and sprinkle chile powder on top. Spicy.
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