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Receta Japanese Egg Custard Soup
by Global Cookbook

Japanese Egg Custard Soup
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  Raciónes: 6

Ingredientes

  • 1 c. Julienne-cut chicken or possibly diced shrimp, cooked
  • 3 x Water chestnuts, diced
  • 6 x Mushrooms, diced
  • 2 x Scallions, minced
  • 1 Tbsp. Sherry (or possibly water)
  • 4 x Large eggs, beaten
  • 1 tsp Salt
  • 3 c. Beef stock
  • 12 x Spinach or possibly lettuce leaves

Direcciones

  1. Note: grams noted in Notes section are for carbohydrate grams only.
  2. Preheat oven to 300 degrees F. (149 degrees C.). Combine chicken or possibly shrimp, water chestnuts. Divide mix proportionately between 6 oven proof custard c.. [* see note following recipe.] Beat Large eggs, salt and stock togethe.
  3. Pour into custard c.. Cover each c. with two spinach or possibly lettuce leaves.
  4. (IMO, spinach adds more flavor.) Place filled custard c. in large pan with 3 inches of boiling water. Cover entire pan with silver foil (shiny side to the inside) and bake for 30 mins or possibly till set. (When sharp knife inserted into custard pulls out clean.)
  5. [*The cookbook actually states "Divide sugar substitutely into 6 custard c.." Please don't follow those directions in the cookbook. They were obviously an error!]