ISO - Egg Drop Soup Recipe

Keltin

Keltin

New member
Does anyone have a TnT recipe for Egg Drop Soup? I've made it once a long time ago, and probably by accident.

I tried making it the other night off the top of my head (probably should have googled first) and all I came up with was hot water with chunks of poached egg swirling around. :shock: :pat:

Any TnT recipes here?
 
Calicolady said:
Yes. Easy as pie. Opps. Easier. Let me go find it.
It's chicken broth scrambles egg and not much else.
Click to expand...

I HOPE it's easier than pie. Pie kicks my butt. I can NOT bake! DW rolls her eyes and hides every time I drag out the flour!! :yum:
 
Ok. Eggdrop soup for Dummies. LOL!

I don't know how much you want to make, but this is for about 2 lunch servings with something on the side.

2 cups clear chicken stock/broth
2 scrambled eggs
1TBS cornstarch
pinch of salt if not already in stock
1-2 TBS chopped or sliced chives (optional)
crispy noodles (optional)
fresh ground black pepper (optional)

Remove about 1/4 cup of stock from pot into a jar with a cover. Let cool. Add cornstarch and shake vigoriously til blended. Pour into pot of heated stock/broth. Stir till thickened.
When stock is heated, lower to a simmer.
Put eggs into a bowl and scramble with a folk.
Drop spoonfuls of egg mixture from TBS. slowly into stock, tilting spoon above pot, while stock is simmering.
Continue til all egg mix had been added.

Serve piping hot with optional additions.
 
Keltin, if you like Chinese cooking, look for a copy of the International Cookbook Series Edition An Encyclopedia of Chinese Food and Cooking by Winona W. and Irving V. Chang Helene W. and Austin J. Kutscher

It is an excellent resource that gives complete information aout the food and cooking of all regions in China. It even tells you what to buy and how to determine the quality and creates menus for you. Etc.
 
PieSusan said:
Keltin, if you like Chinese cooking, look for a copy of the International Cookbook Series Edition An Encyclopedia of Chinese Food and Cooking by Winona W. and Irving V. Chang Helene W. and Austin J. Kutscher

It is an excellent resource that gives complete information aout the food and cooking of all regions in China. It even tells you what to buy and how to determine the quality and creates menus for you. Etc.
Click to expand...

Thank you! I'm adding this to my list of books to buy. It should come in handy for cooking and when I visit the local asian grocery!
 
I think I saw one of those books at the Borders here. I was really tempted to buy it but DW limited me to one so I had to choose between Indian, Chinese, and Thai. I went for Hitchhikers Guide to the Galaxy complete series hardbound.. go figure LOL!
 
RobsanX said:
Good luck. I've tried countless times to make it like they do in the restaurant, and have failed. I can't seem to make the nice ribbons of eggs like they do. Here's a video, it looks easy enough, but like I said, good luck!

http://www.youtube.com/watch?v=2UaMkilk5cw
Click to expand...

It's even easier than that!

You need good-quality chicken stock (I make my own). It needs to be CLEAR! No particles floating around. Strain through multiple layers of cheesecloth if you have you!

Bring the stock to a boil. Season with salt to taste. If you want that yellowish-hue that the soup from a Chinese restaurant has, you may want to make a slurry with a little bit of tumeric for color. Add the slurry in and stir.

REALLY LIQUIFY the eggs. Use a blender, either a stick blender or a regular one. Better yet, go buy some egg beaters.

Bring the stock back up to a simmer. GENTLY stir with a SPOON (no whisks, that will make a really BIG mess), and gently drizzle in the liquid eggs.

The eggs should congeal immediately. One side effect of this is that the eggs will also tighten the soup. You shouldn't need any cornstarch.
 
You must log in or register to reply here.
Top