Irish Egg Drop Soup Recipes

RECIPE FOR IRISH EGG DROP SOUP

Steps:

• Place the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.

HEARTY IRISH EGG DROP SOUP

Steps:

• Combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.
• Stir the chopped tomato and green onion through the potato mixture. Increase heat to medium-high and bring the mixture to a boil.
• Remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.

EASY EGG DROP SOUP

Steps:

• To begin, gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a fork, whisk together eggs in a small bowl. Slice green onions and place in a prep bowl for later use.
• Place cornstarch in a medium saucepan. Whisk the chicken stock into the cornstarch until completely combined. Cook on medium high heat and stir constantly until slightly thickened. Season with kosher salt and freshly ground black pepper.
• Slowly add the beaten eggs, stirring once gently. Remove the pan from heat.
• Garnish with sliced green onion, if desired. I like to serve this soup with strips of fried wonton wraps. Makes 4 servings.

IRISH EGG DROP SOUP

Steps:

• 1. Place the potatoes, onions, and bouillon in a large pot. Add water to cover everything by 2 inches. Bring to a boil. Reduce to a simmer and simmer 20 minutes.
• 2. Drizzle the eggs in while stirring constantly. Taste and adjust for seasoning.

IRISH EGG DROP SOUP

Steps:

• Place the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.