Click for Cookbook LOGIN
"Hunger is the best sauce in the world."--Cervantes


  Tried it? Rate this Recipe:


This recipe for EGG FLOWER SOUP is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


6 cups chicken broth
3 eggs beaten
1 tsp. Salt
6 oz. Frozen peas
1 tsp. white pepper
1 tsp. Sesame oil
2 green onions
1 small can water chestnuts
2 T. Corn starch
cup cold water

In a 3 quart saucepan, bring chicken broth to a boil. Slowly pour in beaten eggs and gently stir constantly with wire whisk. Add salt, peas. pepper, onion, and water chestnuts. Bring to a boil and mix corn starch with cold water and add to broth cook about 3 minutes to slightly thicken. Cook until all ingredients are heated through. About 3 minutes.
Makes about 4 to 6 servings.

Personal Notes:
Personal Notes:
A good person produces good words from a good heart.
Matthew 12:35




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!