Reviewed: Jun. 2, 2002

This is the best egg drop soup I have ever had, even that from a restaurant! My whole family loves it!

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5 users found this review helpful

Reviewer:

IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

Reviewed: May 7, 2002

Very simple recipe makes an impressive soup. I've found that using only egg whites makes a better "swirl".

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17 users found this review helpful

Reviewer:

Noelle

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 26, 2002

This is quick and easy, but can be overly salty. I use low Soium soy sauce and cut back on the quantity.

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8 users found this review helpful

Reviewer:

AZDTEX

Reviewed: Nov. 19, 2001

it was really good....a little brown-er than i have seen in restaurants...but i will definitely make it again

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5 users found this review helpful

Reviewer:

SPUNKIE444

Reviewed: Jun. 17, 2001

Delicious! A big hit.

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4 users found this review helpful

Reviewer:

MARKSNYDER

Reviewed: Jan. 5, 2001

This soup is really good. i made a few changes and substitutions and it was excellent. First, I prepared the boullion in the morning and let it sit most of the day. I substituted cooking sherry for the vinegar and left out the onions. it tasted just like the soup you would find in any Chinese restaurant!!!!

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12 users found this review helpful

Reviewer:

LEAHMICHELE

Reviewed: Sep. 26, 2000

Very salty, too much soy sauce and you could taste the vinigar. Family thought the same.

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12 users found this review helpful

Reviewer:

SUN-CHAN

Reviewed: Sep. 21, 2000

The soup would have had a good taste except that the vinegar taste was very strong and my son, who loves egg drop soup, could not eat it because it was too "sour"

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5 users found this review helpful