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  • 6/3 National Egg Day - 4

    From Dave Drum@1:18/200 to All on Fri Jun 2 15:46:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Egg Soup
    Categories: Poultry, Vegetables, Herbs, Potatoes
    Yield: 6 Servings

    2 Chicken thighs
    2 Eggs
    2 lg Potatoes
    2 md Onions
    1 lg Carrot
    Parsley
    Salt & pepper

    Cut chicken into little pieces, put it into the pan
    with water (about 2 l) and start boiling. Meanwhile
    peel potatoes, onion and carrots. Then cut vegetables
    and when the chicken is ready put them into broth.

    At the same time chop onion and start frying it with
    oil until it becomes golden. Add it to the chicken
    broth.

    After that take eggs, open them and mix well in the
    bowl. Pour egg mixture slowly into the soup, stirring it
    at the same time. At the end you can add chopped
    parsley, salt and pepper.

    RECIPE FROM: http://www.ruscuisine.com

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:3634/12 to All on Sun Jun 2 17:46:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Egg Flower Shrimp Soup
    Categories: Oriental, Soups, Poultry, Seafood, Vegetables
    Yield: 4 Servings

    1 lb Salad shrimp; peeled,
    - deveined, tails off
    8 sl Fresh ginger; quarter sized
    5 c Chicken broth
    2 ts Soy sauce
    1 c Petite peas; thawed
    1/2 c Thin sliced green onions
    2 lg Eggs; slightly beaten
    Salt & pepper

    Rinse shrimp and pat dry. Pound ginger slices with a
    mallet or back of a knife so juice can seep out. Combine
    ginger, broth and soy sauce in a medium saucepan. Cover
    and bring to a boil; reduce heat and simmer 5 minutes.
    Discard ginger.

    Return to a boil and stir in shrimp, peas, and green
    onions. Drizzle eggs over soup, cover and take pan from
    heat.

    Let stand until shrimp is opaque in center, 2-3 minutes.
    Stir soup to break up eggs, season to taste with salt and
    pepper and serve.

    Recipe By: Meijer Foods

    Uncle Dirty Dave's Kitchen

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