Egg Drop Soup

1. 1

   In medium saucepan, bring 3 1/2 cups water to boil.

2. 2

   Stir in chicken bouillon until dissolved.

3. 3

   Combine cornstarch and remaining 1/2 cup water; add to bouillon, stirring constantly. Mix in tarragon.

4. 4

   Cook and stir until thickened and boiling.

5. 5

   Cook 1 minute longer.

6. 6

   Reduce heat to low; gradually add Egg Beaters in a thin stream, without stirring.

7. 7

   Cook for 30 seconds.

8. 8

   Stir once or twice.

9. 9

   Serve in bowls garnished with scallions.

No additional tips available.