As a public service today, I would like to present to you my Perfect Egg Drop Soup? recipe which results in a soup that's just as good as what you can get from Chinese take-out, without that foul corn taste that so many restaurants often add in that tends to give me horrible flashbacks to the time my dad bought corn on sale in bulk but it turned out to be creamed corn. I am giving you this secret recipe out of the goodness of my heart, and not because the judge agreed to drop the "obscene dancing in the Chinese restaurant" charges in exchange for community service.
Combine the broth, ginger, chives, and salt in a small pot and bring to a rolling boil.In a small mixing bowl, preferably with a pouring spout, whisk the eggs with a fork in one direction until mixed. You can separate the extra yolk from its white with an egg separator, but it's more fun to do with your hands.Remove the pot from the heat. Steadily, but not vigorously stir the pot with one hand while you continuously pour (drop) the egg around the outside. The egg will cook as soon as it hits the broth, and the stirring will prevent the egg bits from clumping up on top of each other. When the mixing bowl is empty, your egg drops should look like silky strands. If you forget to remove the broth from the heat first, it will look like a fungal jellyfish with rabies and not taste so hot. If your mixing bowl has no spout, you can also pour the egg through a fork, but you will need to have someone else stir the pot. I guess you could also get a box of Cookie Crisp, tape a fork to the end of it, put the box next to the stove, and then do the pouring and stirring, but that's like rocket science.Add the cornstarch while you continue stirring. Cornstarch makes the broth thicker, which you might not care about if you just like to drink the soup. The more you use, the more vigorously you will have to stir. Otherwise you'll end up with tiny dust clumps of starch as you eat the soup, and they don't taste nearly as good as those little pebbles of chocolate Quik did when you were a kid in the 80s.
- 3 cups low sodium chicken broth
- 1/8 teaspoon ground ginger
- 1 tablespoon chopped chives
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (optional)
- 2 whole eggs and 1 extra egg yolk
This recipe makes about 3 servings. I'm not sure what soup I'll learn how to cook next -- but at least at dinner parties I can always be "the soup guy". BBC interviews the wrong Guy Bears eat monkey, tastes like chicken Thieves steal Paris Hilton's gift bag
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