Egg Custard Soup Recipe
This Egg Custard Soup recipe easily finds way to the top of my favorite list. Dish is a staple food of the Asian people which has now gained popularity the world over. To make delicious dish you have to spare only 110 minutes. Serve this tasty Appetizer as often as you like! A good way to use up egg is to make some delicious dish. Tell me how you enjoyed my Egg Custard Soup. Feedback helps to keep me going and experimenting more.
Summary
Preparation Time1 Hr 20 MinCooking Time30 Min
Ready In1 Hr 50 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientEgg
Reviewed By :
Girish
Ingredients
8 dried mushrooms (Japanese or Chinese, if available)
1 cup julienne-cut cooked chicken or diced shrimp
4 water chestnuts, diced
1/2 cup cooked peas
2 scallions, chopped
1 tablespoon sherry
4 eggs, beaten
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 cups beef broth
12 spinach or lettuce leaves
Directions
Wash the mushrooms and cover with water.
Bring to a boil, remove from heat and let soak 1 hour.
Drain and dice.
Combine the mushrooms, chicken or shrimp, water chestnuts, peas, scallions, and sherry.
Divide among 6 custard cups.
Beat the eggs, salt, pepper, and broth together.
Pour into the custard cups.
Cover with the spinach or lettuce leaves.
Place in a large saucepan containing 3 inches of boiling water.
Cover saucepan and cook over low heat 20 minutes, or until mixture is set.
Serve with a slice of lemon peel.
Bring to a boil, remove from heat and let soak 1 hour.
Drain and dice.
Combine the mushrooms, chicken or shrimp, water chestnuts, peas, scallions, and sherry.
Divide among 6 custard cups.
Beat the eggs, salt, pepper, and broth together.
Pour into the custard cups.
Cover with the spinach or lettuce leaves.
Place in a large saucepan containing 3 inches of boiling water.
Cover saucepan and cook over low heat 20 minutes, or until mixture is set.
Serve with a slice of lemon peel.
