Ingredients
6 c. chicken broth
1 slice ginger root
1 Tbsp. dry sherry
1 Tbsp. soy sauce
3 Tbsp. cold water
1 Tbsp. cornstarch
2 eggs
2 tsp. water
chopped parsley
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Individual cups for perfectly shaped poached eggs
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Pour broth into a 3-quart glass casserole. Add ginger root slice. Cover with plastic wrap. Cook in microwave oven 12 to 14 minutes at High or until boiling. Remove ginger root from broth. Stir in sherry and soy sauce. Blend 3 tablespoons water with the cornstarch until smooth; stir into broth. Cook uncovered in microwave oven 3 minutes at High; stir once. Beat eggs and 2 teaspoons water and pour into broth slowly, stirring constantly to form shreds. Garnish with parsley.