Realeasyandrealtastyeggdropsoup Recipes

REAL EASY AND REAL TASTY EGG DROP SOUP

Steps:

• Mix cornstarch and cold water in a small bowl. Set aside.
• Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
• Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
• Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
• Stir in soy sauce, and sesame oil. Enjoy!

EGG DROP SOUP

Steps:

• Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
• Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
• Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
• Ladle the soup into bowls, top with scallions, and serve!

ASIAN EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
• Stir in salt, ginger and chives (and any optional veggies); bring to a boil.
• Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
• In a separate bowl whisk together eggs.
• Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
• Egg should cook immediately.