Egg Flowers Recipes

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EGG FLOWER SOUP

Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color

Provided by Bergy

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9



Egg Flower Soup image

Steps:

  • Heat the lard in a saucepan and saute the mushrooms for 1 minute.
  • Pour in the stock and bring to a boil, simmer 1 minute.
  • Add soy, coriander,& scallion.
  • Pour in the eggs in a steady stream, do not stir.
  • Remove from heat season with salt and pepper.
  • Divide between individual soup bowls& serve.

Nutrition Facts : Calories 448.3, Fat 29.6, SaturatedFat 10.3, Cholesterol 346.6, Sodium 918.9, Carbohydrate 22.7, Fiber 1.1, Sugar 9.5, Protein 21.9

1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
3 3/4 cups chicken stock
1 teaspoon soy sauce
3 tablespoons fresh coriander, chopped
1 scallion, finely chopped
3 eggs, whisked until frothy
salt
pepper

VEGETARIAN EGG FLOWER SOUP

A full-flavoured, traditional Chinese soup perfect for starters or even for lunch on a cold day. Very quick and very easy.

Provided by Downs10

Categories     Vegetable

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 9



Vegetarian Egg Flower Soup image

Steps:

  • With the flat of a heavy knife, crush the lemongrass stalks.
  • Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard.
  • In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion.
  • Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.

Nutrition Facts : Calories 76, Fat 4.7, SaturatedFat 0.7, Sodium 36.2, Carbohydrate 6.9, Fiber 0.9, Sugar 5.1, Protein 2.5

2 stalks lemongrass
2 pints vegetable stock
2 teaspoons white sugar
1 tablespoon lemon juice
1 egg white
2 teaspoons sesame oil
3 spring onions, chopped, to garnish
10 coriander sprigs, to garnish
salt and pepper, to taste

WHITNEY'S EGG FLOWER SOUP

Traditional Chinese egg flower soup with a secret ingredient that makes it divine.

Provided by Whitney L

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 15m

Yield 2

Number Of Ingredients 6



Whitney's Egg Flower Soup image

Steps:

  • Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

Nutrition Facts : Calories 70.7 calories, Carbohydrate 3.4 g, Cholesterol 98 mg, Fat 4 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 1006.8 mg, Sugar 1.9 g

2 cups chicken broth
white pepper to taste
2 dashes sesame oil
1 egg, beaten
2 tablespoons peas
1 green onion, chopped

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