Easy Egg Drop Soup.
Friday, July 15, 2011 at 5:41PM | Taneasha 
Ok, so I lied. I didn’t really drop an egg this morning. The truth is, I had some Harry Potter business to take care of (Squee!). Yes, I admit it. I am a total Harry Potter nerd. Anyway, I thought, since I was actually planning to make egg drop soup, it was only fitting to say I’d dropped an egg. So yes, it’s late, but here’s my recipe for easy egg drop soup. The final post of food that can be made in a pathetic hotel room kitchen. (Yay!!)
Here’s what you’ll need:
4 cups of chicken stock
3 eggs
3 green onions
Yep, that’s it.
This will be one of the quickest, simplest soups you’ll make, and because of that it’s important to use high quality ingredients. Especially when it comes to the chicken stock. If you don’t have homemade, buy something really good. Wolfgang Puck is my personal favorite.
So, let’s get started. Pour your chicken stock into a sauce pan over high heat. Dice your green onions and throw them right on top.
While you’re waiting for that to come to a boil, crack your eggs. I like to use a measuring cup because it’s easy to pour from.
Add a tablespoon of water and whisk. When your stock comes to a boil, slowly pour in the eggs while stirring.
Keep pouring and stirring.
It looks like too much egg, but it’s not. Trust me. Just keep drizzling and stirring.
As soon as it’s all in, remove the pan from the heat, and continue to stir for about a minute. You can serve it with crispy wontons or chowmein noodles, or just sprinkle on a few more green onions like I did and slurp away.
Ok, now back to talking about how AWESOME the final Harry Potter movie was. Have you seen it yet?
Reader Comments (3)
That looks fabulous. So easy!
Wolgang Puck however, looks like he's been botoxed within an inch of his life. lol
you know you had to make me go look, Seeley. He actually looks a lot like Jack Nicholson, lol. And the egg drop soup looks great too, Taneasha. It has a nice color already and I'm guessing it's from the broth. You don't thicken it up at all?
@Jodi - I don't thicken mine at all, but you certainly could with a cornstarch slurry (1 tablespoon of cornstarch stirred into 1/4 cold water or stock).
As for the chicken stock... I highly recommend making a bunch of it during the cold months and freezing it to have on hand for just such an occasion. Then you won't have to stare at Wolfgang Puck while making your soup.