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Egg Drop Soup
#108486 - 09/26/04 03:18 PM

atomic rose

Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)

Stirring the eggs just right to get the soup to look like the restaurant variety is tricky, but trust me, you won't mind eating all the "practice" batches.

4 cups chicken broth
Egg Beaters to equal 4 eggs
1 tbsp + 1 tsp soy sauce
1 tsp sesame oil
2 scallions, finely chopped

Put 3 cups of broth in a pot and set to boil. Blend the eggs along with a tablespoon of soy sauce and the remaining cup of broth. When the broth is boiling, reduce the heat so it's just bubbling steadily and pour the egg mixture in, stirring constantly.

The mixture should resemble a thick, opaque liquid. Stir once every thirty seconds or so. The egg will cook in the broth. You'll know it's done when the mixture resembles clear soup with lots of floating scrambled egg bits. Add a teaspoon of sesame oil, a teaspoon of soy sauce, and pepper to taste. Drop in the scallions and serve.

Serves 4.

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Re: Egg Drop Soup -- variation new

#108515 - 09/26/04 07:03 PM

amo616

Reged: 08/16/04
Posts: 236
Loc: Ontario, Canada

I'd like to try this but may add ultra thin sliced carrots and mushrooms. We have a new Indonesian restaurant here in town that features this variation of egg drop soup.

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Adopt the pace of nature: her secret is patience. ~ Ralph Waldo Emerson

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