CharlieD
Chef Extraordinaire
Thanks everybody.
Sent from my iPad using Discuss Cooking
Sent from my iPad using Discuss Cooking
I'm not saying he is or isn't. What I'm saying is this is a successful method I have seen before and includes a tempering of the egg white before adding it to the soup so it doesn't turn into long strands as in "Egg Drop Soup." I'm making no remark about Charlie's stated method.