The MakeMeThinner Support Forum

[somethingnew]

Is egg flower soup high in calories, would it be alright to try????

Thanks.

[Unca_Tim]

Hi something and welcome to the forum,


Lemme see....i'll look through the Medifast handbook...


ummmm....nope...not in there...

[MusicalMomma]

I didn't know what Egg Flower Soup was....so I looked it up. Based on the ingredients below, I would say it's probably not adherent to the program guidelines (peas, cornstarch, eggs). Maybe one of our veterans could clarify....

Here's the recipe I found...

Egg Flower Soup...eggflower_soup.jpg (9335 bytes)
Bites Of Asia
(Yield: 5 Servings)
vote.gif (144 bytes)Vote For This Recipe

Ingredients:
1 lb md Shrimp (peeled and deveined)
8 slices Fresh ginger (quarter sized)
5 cs Chicken broth
2 tsps Soy sauce
1 c Frozen petite peas (thawed)
1/2 c Green onions (thinly sliced)
2 lrge Eggs (slightly beaten)
1tsp Salt
1 tsp Black pepper
1 tbsps cornstarch
1/2 c Water

[Nancy]

You could create your own Egg Flower Soup of sorts yourself using Delicate Chicken Fast Soup or Chix bouillon, diced celery, some shrimp and some egg.

Remember we can have 2 eggs as a protein substitute 2-3 times a week so for the Lean portion, one could use 1 egg and 3.5 ounces of shrimp. A dribble of soy sauce is certainly fine and of course, so is the fresh ginger! A little bit of green onion sprinkled onthe top would make it so 'purty.'

(Folks, we prefer that recipes and the like are in the Lean Cuisine Webroom to make them easier for people to find. No worries, I do it sometimes, too.)

[MusicalMomma]

oooooo that sounds good Nancy!!!! You are a fountain of wisdom and information

Thank you

[Nancy]

You're most welcome! Bouquets to you!

[Guest]

Thank everyone for the input. I will give it a shot, for some reason I have been having a huge craving for this soup!!!..


Good luck to all.

Jennifer

[Nancy]

When I make poached eggs, I crack the egg into a small bowl and set by the stove. I put a drop of vinegar into the water and once it is boiling, I use a spoon to swirl the water into a spiral and then plop the raw egg into the center of the vortex. The swirling water kind of keeps the egg together in a nice little eggy form. I have no idea if the vinegar truly does anything special here but my Great Grandma taught me to do it, she said it keeps the egg from spreading out.

When I make chickeny soup and I want some egg in it, I whisk the egg with some water and seasonings until it is well-blended and then slowly dribble it into the boiling broth and scatter-stir it, it keeps the egg from forming chunkettes. I rather like that stringy egg in there and if I add enough vinegar it tastes similar to Hot N Sour Soup.

Happy cooking!