This great tasting Chinese egg flower soup is really easy to make. But it all comes down to adding the egg at just the right time to cook it just enough and not too much. To get that special taste and texture were looking for in this wonderful egg flower soup. You want the egg to look literally just like flowers floating on the surface.

Ingredients

• 1-1/2pt chicken stock
• 1 tablespoon light soy sauce
• 2 tablespoons dry sherry
• pinch of ground ginger
• 1oz peas (fresh or frozen )
• 1/2 red pepper (seeded and diced)
• 1 egg (beaten)

Preparation

Place all the ingredients except the egg in a heavy saucepan, and bring the mixture to a boil. Simmer the mixture of ingredients for five minutes, until the peas are tender. Then remove from the heat, and pour the egg in a thin stream through the prongs of a fork so that it ‘flowers’. Let the soup stand for about 20 seconds to allow the egg to set, then serve immediately and enjoy.