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Egg Flower Soup, an original illustrative image based on the cited recipe

Soup

Egg Flower Soup

A light Chinese soup of chicken broth, water chestnuts, and delicate egg ribbons from Nellie C. Wong’s 1927 collection.

LunchDinnerDairy-freeHigh-proteinOne PotStovetopPublic domainHistoric recipeSource transcription
Est. prep8 min
Est. cook8 min
Est. serves6
Total16 min
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From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

  • 1 quart chicken broth
  • ½ cup finely chopped water chestnuts
  • 2 eggs
  • Pepper and salt to taste
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Historical transcription

Source method

  1. 1

    Bring the chicken broth to a boil.

  2. 2

    Add the chopped water chestnuts and cook for about 5 minutes.

  3. 3

    Beat the eggs, then pour them slowly into the broth while stirring gently until they form small ribbons or flowers.

  4. 4

    Season with pepper and salt and serve hot.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.