Free Recipe Japanese Egg Custard Soup
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Japanese Egg Custard Soup Recipe
1 c Julienne-cut chicken or
-diced shrimp; cooked
3 Water chestnuts; diced
6 Mushrooms; diced
2 Scallions; chopped
1 tb Sherry (or water)
4 Eggs; beaten
1 ts Salt
3 c Beef stock
12 Spinach or lettuce leaves
Japanese Egg Custard Soup Preparation
Date: Sun, 10 Mar 1996 23:26:36 -0800 From: sharon@sols.com <sharon@sols.com> Recipe By: Adapted from Dr. Atkins” New Diet Cookbook Note: grams noted in Notes section are for carbohydrate grams only. Preheat oven to 300 degrees F. (149 degrees C.). Combine chicken or shrimp, water chestnuts. Divide mixture evenly between 6 oven proof custard cups. [* see note following recipe.] Beat eggs, salt and stock togethe. Pour into custard cups. Cover each cup with two spinach or lettuce leaves. (IMO, spinach adds more flavor.) Place filled custard cups in large pan with 3 inches of boiling water. Cover entire pan with silver foil (shiny side to the inside) and bake for 30 mins or until set. (When sharp knife inserted into custard pulls out clean.) [*The cookbook actually states Divide sugar substitutely into 6 custard cups. Please do not follow those directions in the cookbook. They were obviously an error!] Per serving: 52 Calories; 3g Fat (51% calories from fat); 4g Protein; 2g Carbohydrate; 120mg Cholesterol; 972mg Sodium NOTES : Total Grams- 5.3; Grams/serving- 0.9 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER LOW CARB From the MasterCook recipe list. Downloaded from Glen”s MM Recipe Archive, .
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