Egg Soup

Egg Soup


tomatoes: 3 
water: 5 cup
egg, chicken: 3 
salt, table: 1 pinch
corn, starch: 2 tablespoon
vetsin: 1 dash

Dish Type: Soup

Country: China
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)

1. Beat eggs and set aside.
2. Chop tomatoes and set aside.
3. Heat pan and pour water in it. Boil for 5 mn. Add tomatoes and boil for 5 mn.
4. Add starch and water solution, stirring constantly. Boil for 3 mn.
5. Add eggs, stir. Season with salt, pepper and vetsin. Serve hot.

International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines