1. scrambled egg soup

Ingredients: two eggs, oil, salt and a little monosodium glutamate (chicken essence)

Heat the pan with a small fire, add a little oil, stir-fry the eggs in the pan until cooked, add a proper amount of salt, add a little water to boil, and add a little monosodium glutamate (chicken essence) to serve. This soup is simple and quick.

2. (Egg Flower Clear Soup)

Ingredients: 1 egg, 2 chopped green onion, oil, salt and a little monosodium glutamate (chicken essence).

Practice: First boil a proper amount of boiling water (about one and a half bowls of water for one person), then open the eggs and pour them directly into the pot, stir them with a spoon until they bloom, add a proper amount of salt, oil and monosodium glutamate, and then sprinkle a small amount of chopped green onion to serve. The simplest, fastest and most nutritious egg soup is ready.

3. (Tomato and egg soup)

Ingredients: two tomatoes, 1 eggs, oil, salt and a little monosodium glutamate (chicken essence).

Practice: Slice the washed tomatoes for later use, and beat the eggs into a bowl and stir evenly for later use. Put the right amount of oil in the pot with slow fire. When the temperature in the pot rises to 60-70 degrees, put the tomatoes in the pot, add salt and stir-fry until they change color. Scrambled eggs together The eggs will be cooked soon. Don't stir them for too long, lest they be fried too hard. Add appropriate amount of water and monosodium glutamate, boil and take it out of the pot.

4. (egg laver soup)

Ingredients: a bag of dried laver (there is a bag of ingredients in it, so you don't need to make your own ingredients), eggs 1 piece.

Practice: After a proper amount of water is boiled, add dried laver and the ingredients in the ingredient bag and stir with a spoon until the laver appears soft. Then beat the eggs in and stir them evenly, and you can eat them out of the pot.

5. Vegetable egg drop soup

Ingredients: mustard 50 cents or 1 yuan, 1 egg, oil, salt and a little monosodium glutamate (chicken essence).

Practice: Put the mustard aside, put the washed mustard in with appropriate amount of boiling water, add appropriate amount of oil and salt, add eggs after the mustard is boiled until it becomes discolored, and add monosodium glutamate (chicken essence) to cook.

The above summary is all the soups I usually make with eggs. I don't know if you like it or not. It's simple and delicious. If you like something light, you will like it.