EGG DROP SOUP                                            EGGDROP1.RCP
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       Egg Drop Soup

       Use chicken stock as the soup base, any kind you can get from
       supermarket.
       For 4 bowls of soup use 2 eggs.  
       First scramble the eggs raw.
       Then boil the chicken stock.  
       Turn down the heat a bit and add in the eggs while stirring
       the soup slightly.  
       You will see the eggs start to form layers. 
       When the last drop of egg is formed, you can turn off the heat
       completely.  
       If you want to thicken the soup (like what you get from Chinese
       take-out), after you put in all the eggs, 
       add corn starch paste (one part corn starch, two parts water, 
       mix well) to thicken it.  
       You can add chopped spring onion to garnish.