Lemony Egg Soup
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
47
Sourness
44
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
In a large saucepan, bring the chicken stock, water, and rice to a simmer
2
Cook until the rice is tender, about 20 minutes
3
In a small bowl, beat the eggs until light yellow
4
Whisk a few tablespoons of the soup into the eggs
5
Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling
6
Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes
7
Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired