Egg Drop Soup My Style Food

EGG DROP SOUP

Steps:

• Bring chicken broth to a boil in soup pot.
• Add 1/2 teaspoon salt & mix.
• Combine water and cornstarch; stir into boiling broth.
• Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
• Garnish with scallion.

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!

CHICKEN EGG-DROP SOUP

Steps:

• Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
• Photograph by Con Poulos

ASIAN EGG DROP SOUP

Steps:

• Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

EGG DROP SOUP

Steps:

• Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.
• Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.

EGG DROP SOUP

Steps:

• In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

EGG DROP SOUP

Steps:

• Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
• Stir green onions into eggs.
• Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
• Makes about 3 cups deb

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.

EGG DROP SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

LOW FAT EGG DROP SOUP, MY WAY

Steps:

• In a large deep saucepan heat the broth to a boil.
• Lower the heat to low and slowly add the egg white to the broth while stirring.
• Add the Splenda, spinach and green onion and immediately remove from the heat and stir lightly.
• Cover pan and allow it to stand for 2-3 minutes.
• Serve.

EGG DROP SOUP

Steps:

• Combine chicken broth, green onion& top and peas in medium saucepan.
• Bring to a full boil over high heat.
• Remove from heat.
• Add egg and sesame oil; stir once.
• Ladle into bowls; garnish with coriander, as desired.

ONE-EGG EGG DROP SOUP

Steps:

• Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
• Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.