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Egg Drop Soup
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 SOUPS No.P 803 00
EGG DROP SOUP
Yield 100
Portion 8-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
51 cal
7g
3g
1g
1 mg
1611 mg
22 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
6 gal
GINGER,GROUND
3/8 oz
2 tbsp
GARLIC POWDER
7/8 oz
3 tbsp
<1/16th oz
<1/16th tsp
HOT SAUCE
CORNSTARCH
1-1/8 lbs
1 qts
3-1/4 lbs
1 qts 2 cup
EGG WHITES,FROZEN,THAWED
ONIONS,GREEN,FRESH,CHOPPED
3-1/2 oz
1 cup
3-7/8 oz
Method
1
Prepare broth according to package directions. Reserve 4 cups for use in Step 3.
2
Add ginger, garlic and hot sauce to broth. Bring to a boil.
3
Dissolve cornstarch in 4 cups reserved broth.
Using a wire whip, stir the broth briskly while pouring cornstarch mixture (cornstarch slurry) into the soup as a thickening agent.
4
The added mixture will cool soup slightly. Return soup to a boil for one minute.
5 Immediately stir broth vigorously in a circle with a wire whip. Quickly remove whip and, in one smooth motion, pour beaten egg
whites into the whirlpool made by the whip. DO NOT WHIP AGAIN. The whirlpool action will distribute egg whites evenly.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
6 CCP: Hold for service at 140 F. or higher. Garnish (optional) with 2 tablespoons chopped green onions per 7 qts of soup.
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|
| Yield: 100 | Portion: 8-1/2 Ounces |
| Calories: | 51 cal |
| Carbohydrates: | 7g |
| Protein: | 3g |
| Fat: | 1g |
| Cholesterol: | 1 mg |
| Sodium: | 1611 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 6 gal | ||
| GINGER,GROUND | 3/8 oz | 2 tbsp | |
| GARLIC POWDER | 7/8 oz | 3 tbsp | |
| HOT SAUCE | <1/16th oz | <1/16th tsp | |
| CORNSTARCH | 1-1/8 lbs | 1 qts | |
| EGG WHITES,FROZEN,THAWED | 3-1/4 lbs | 1 qts 2 cup | |
| ONIONS,GREEN,FRESH,CHOPPED | 3-1/2 oz | 1 cup | 3-7/8 oz |
| Method: | |
|
1 Prepare broth according to package directions. Reserve 4 cups for use in Step 3. 2 Add ginger, garlic and hot sauce to broth. Bring to a boil. 3 Dissolve cornstarch in 4 cups reserved broth. Using a wire whip, stir the broth briskly while pouring cornstarch mixture (cornstarch slurry) into the soup as a thickening agent. 4 The added mixture will cool soup slightly. Return soup to a boil for one minute. 5 Immediately stir broth vigorously in a circle with a wire whip. Quickly remove whip and, in one smooth motion, pour beaten egg whites into the whirlpool made by the whip. DO NOT WHIP AGAIN. The whirlpool action will distribute egg whites evenly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 6 CCP: Hold for service at 140 F. or higher. Garnish (optional) with 2 tablespoons chopped green onions per 7 qts of soup. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence