To honour World Egg Day, here's a slightly more unusual recipe from The Incredible Edible Egg website. It is incredibly quick to cook. However, you might want to use your own broth, rather than canned.
Hot and Sour Egg Drop Soup
2 cans (14-1/2 oz. each) ready-to-serve chicken broth
1 can (8 oz.) sliced bamboo shoots, drained
1 cup shredded carrots
1 cup frozen peas
1 can (4 oz.) sliced mushrooms, drained
1/3 cup rice wine vinegar
1 tbsp. soy sauce
3/4 tsp. pepper
1/4 cup cold water
2 tbsp. cornstarch (cornflour)
4 eggs, well beaten
Combine broth, bamboo shoots, carrots, peas, mushrooms, vinegar, soy sauce and pepper in large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
Mix water and cornstarch (cornflour) in small bowl until dissolved. Slowly stir into hot soup. While gently stirring soup, slowly pour in eggs. Remove from heat immediately and serve.
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