Egg Bubble Soup
Ingredients
4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG
Directions
- Heat the oil in a work over low heat
to about 350oF (175oC), or until a piece
of scallion green sizzles and moves around
when dropped in the oil. Add the eggs
and fry until the egg solution bubbles
but has not yet begun to brown. Add 4
cups (1 liter) of water. Stir in the salt,
MSG, and pepper. Simmer until fragrant.
Pour the soup into a tureen, sprinkle
with scallions, and serve.
