New Use For Duck Eggs!

[gilbert2]

Hi, folks. I have discovered a very satisfying use for some of my duck eggs. Whenever I have a bowl of Campbell's Soup, chicken noodle, preferably, I crack a raw egg into the soup before putting the bowl in the microwave. I've actually used a pyrex glass bowl to watch the progress.
I feel it is important to thoroughly cook all of the egg white, so I watch that.
After about 6-minutes in my microwave, The egg is done, so soup is ready. I can stir the soup, so all the good things get distributed.
Eating the soft-boiled yolk is a true pleasure. I hope some of you will try my little discovery; I think it is just great!

 

[Miss Lydia]

Sounds delish @gilbert2

 

[Enigmius]

Sounds like egg-drop soup

 

[Miss Lydia]

I was thinking the same yum!

 

[cheezenkwackers]

My roommate in college used to mix Campbell’s chicken noodle soup with raw eggs before making scrambled eggs. They were good. You are just reversing the process!

 

[Soon2BChixMom]

Have you ever made egg drop soup? It is pretty easy and delicious! I bet it would be just as good with duck eggs.

 

[Miss Lydia]

recipe?

 

[Soon2BChixMom]

I just use chicken broth and get it to a light boil swirl in eggs, chives, salt, and pepper. I will see if I can find an actual recipe.

She has tips if you want to add extra stuff
https://www.thekitchn.com/how-to-make-egg-drop-soup-159379

 

[Miss Lydia]

Looks very easy too. Thanks! I have all ingredients now to get hubby to try it.

 

[Patrick McKee]

I just use chicken broth and get it to a light boil swirl in eggs, chives, salt, and pepper. I will see if I can find an actual recipe.

She has tips if you want to add extra stuff
https://www.thekitchn.com/how-to-make-egg-drop-soup-159379

Miss Lydia recipe is nearly spot on for the basic egg drop that is the staple at least as far as I know. I love soup. It is a staple up north. My better half loved Hot and Sour soup, so I mastered it while we were dating long ago.

4 cups chicken broth (homemade no salt)

2 duck eggs swirled in like Miss Lydia said

scallions or chives (preference and availability) - lightly chopped.

Salt and pepper to taste (white pepper is the authentic use)

That is it. For the basic meal.

It is really quite simple and clean tasting. My better half actually likes a lighter version with equal parts water to broth and the addition of a chopped tomato.

Boil the broth, once rolling swirl in the eggs, salt and pepper to taste, plate and add chives while standing. Enjoy.

My wife's father made scallion crepes to go along with the soup, incredible and easy. Flour, water, chopped scallions. mix to light batter and make a crepe, does not have to be pretty as it will taste amazing.

It is very easy. It is the adds that scare people off from trying to make soup.

Adds:
Ginger - flavor and medicinal (flu, cold, immune booster)
Chives rather than scallions
Cornstarch or Potato starch to thicken (restaurant style)
Sesame Oil - Flavor (this is the flavor enhancer of the northern provinces of China, most people put it in one form or another on their food, spicy sesame oil, dark roasted sesame oil, oil infused with sesame and chili, etc...)
white pepper

Once you master the basic egg drop soup in either thickened or regular form, you have the basis of another soup, Hot and Sour.

Same basic list with MUST adds:
thinly sliced pork strips (1/8 inch by 1 inch)
white pepper
tofu - cubed or cut into stips or free crumbled
the starch is a must. mix with water before adding to rolling boil, stir well until thickened, add more if desired.
equal parts white to rice vinegar (to taste, start small 1 tsp each added at end)

Optionals:
Seaweed strips (sized the same as the other stuff and cut down on salt in recipe)
wood ear (black tree mushroom) thinly sliced.

Ok, wow, I feel like chef duck....sorry peeps for the rambling soup post...I must be hungry and it is chilly out so, maybe I will make some soup and have it ready for my wife when she gets home...