egg drop soup

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by key west chick, Jan 3, 2009.

  1. key west chick

    key west chick Songster

    May 31, 2008
    Gainesville, GA
    So its not homemade but boy is it good! Its just a packet of egg drop soup mix and instead of scrambling 1 egg, I did 3. I used a whisk and its all creamy and thick. Feels good on my sore throat.
  2. ranchhand

    ranchhand Rest in Peace 1956-2011

    Aug 25, 2008
    I bet it did feel good! Hope you feel better soon. [​IMG]

    My personal favorite when sick? Hot and sour soup, heavy on the hot!

    And tea, with honey and lemon. 12 hours of sleep helps, too.
  3. WriterofWords

    WriterofWords Has Fainting Chickens

    Dec 25, 2007
    Chaparral, New Mexico
    Quote:oh yes
  4. BettyR

    BettyR Songster 10 Years

    Mar 1, 2008
    Texas Gulf Coast
    I love egg drop quickie version is...

    1 can chicken broth
    1 small hand full of chopped green onions (out of the freezer)
    1/4 teaspoon toasted sesame seed oil
    1 teaspoon chicken bullion...makes it a little saltier
    3 eggs scrambled

    Bring first 4 ingredients to a boil and stir to get it swirling really fast and then drizzle the eggs in...cook for maybe 30 to 60 seconds and pour into a bowl. Don't overcook or the eggs will get rubbery. I eat the whole thing myself.
    Last edited: Jan 4, 2009
  5. Wifezilla

    Wifezilla Positively Ducky

    Oct 2, 2008
    OMG that sounds so good right now. My sinuses are blocked and I think I need to make some for therapeutic purposes
  6. garnet

    garnet In the Brooder

    Jan 6, 2009
    Peoria, IL
    here's how I do egg drop soup

    approx 4 cups chicken broth
    2 stalks minced green onion
    dash of salt (unless using commercial broth)
    approx 3 eggs mixed with fork (try not to incorporate air into the mix)

    I pour the chicken broth into my pot and boil it, then bring it to a simmer. I add the salt and the dash pepper. I put the eggs into a measuring cup with a spout and hold it 8 inches or so above the pot, and pour out a slow steady stream. With the opposite hand I make sideways "cutting" motions under the stream of egg, that makes the long swirly egg drops you see in most Chinese resturants. Once you are done pouring the eggs, stop the heat immediately. It will still cook for a few seconds. Garnish with green onions.
  7. Wifezilla

    Wifezilla Positively Ducky

    Oct 2, 2008

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