Ham And Egg Drop Soup Food

HAM AND EGG DROP SOUP

Steps:

• In large saucepan over medium-high heat, heat oil until just hot enough to sizzle a drop of water.
• Add onion and pepper.
• Cook, stirring frequently, until crisptender, about 4 minutes.
• Stir in chicken broth and ham. Heat to boiling.
• While constantly stirring soup, slowly pour in eggs.
• Immediately remove from heat.
• Stir in sesame oil.
• Pour or ladle about 2 cups soup into each bowl.

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.

FASTER FRIED RICE AND EGG DROP SOUP

Steps:

• Heat the oil in a wok or large skillet over medium-high heat.
• Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok.
• Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok.
• Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
• Add rice; stiry fry until heated through, about 2 minutes.
• Stir together all ingredients; toss with soy sauce and oyster sauce.
• For egg drop soup, heat chicken broth to a boil in a small saucepan. Drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. Serve in small bowls alongside fried rice.

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.

ASPARAGUS EGG DROP SOUP

Steps:

• Blanch asparagus in boiling water for 3 to 4 minutes; drain and place in an ice water bath.
• Meanwhile, heat broth in a large saucepan to boiling; reduce heat to a simmer and pour in beaten eggs, whisking until cooked through, about 1 minute.
• Stir in asparagus, ham, and soy sauce; cook until heated through, about 1 minute.
• Season with black pepper.

CHINESE CHICKEN AND CORN SOUP (EGG DROP)

Steps:

• In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
• Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
• Mix in chicken and sesame oil, and bring just to a simmer.
• Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
• Garnish with onion tops and serve hot.