I make egg drop a lot when I’m feeling lazy or sick or just not up for a lot of cooking. It’s hearty and filling, and no-carb, which is really nice as a diabetic.
- Bouillon cubes, or Better Than Bouillon powder
- Chicken stock (for richer soup, instead of bouillon and water)
- Green onions (chopped)
- Mushrooms (chopped)
- Ginger (shredded fresh or powdered, for the broth)
- Sesame seeds
- Corn starch (to add thickness to soup of silkiness to eggs)
- Saucepan (this recipe scales but I use a medium saucepan and it makes two big portions)
- Egg-whisking receptacle (i use glass measuring cups or mugs, but a bowl can work too)
- Whisking utensil (a whisk or a fork)
I scale this recipe by cups of water:bouillon cubes:eggs. So if i use one cup of water i use one cube of bouillon and one egg. It keeps the ratio well balanced and the soup from being too weak, but obviously personal tastes differ. My normal portion is 2:2:2.
- If using stock, pour a reasonable amount into the pan – if using water and bouillon, pour in just water. As mentioned above, i usually pour in two cups but it’s not precise. Set to boil on high heat.
- When the water is beginning to simmer (small bubbles on the bottom of the pan, or a rumbling sound), add in bouillon cubes or powder. As mentioned above, I normally use two but your sodium needs maybe differ.
- While this is happening, whisk your eggs until well combined. If you want silkier eggs, like those you find in a restaurant, add roughly a ¼ teaspoon per egg of cornstarch. Beat well.
- If adding green onions, add green onions to boiling water.
- When water is at a rolling boil, take your egg mixture and your whisking instrument and position yourself over the pot.
- Very gently, pick up a little bit of the egg mixture on your fork or whisk and drop it over the boiling water. When it hits the boiling water, it will cook into little filaments of egg. Keeping your fork- or whisk-fuls small will help the texture of the soup stay neat. If you get impatient (i do) pouring in larger quantities also work, but you get a chunkier soup and less of that soft, silky texture.
- You’re done!
- Add toppings of choice.