Eggdrop Soup

Egg drop soup is a hot and light soup and is commonly served as an appetizer in most restaurants and is made with thin threads of eggs,in a flavoured chicken broth. Vegitables like green pease, corn, and carrots are added to make it more healthy and yummy. Being one among the easiest soups to make, you can create this lovely soup with just a few ingredients and few minutes in the kitchen. With its warming effect, the egg drop soup is best enjoyed during the rainy season.

Eggdrop Soup Recipe

Ingredients:

• 3 medium eggs
• 4 cups water (or chicken stock)
• 1 piece chicken broth cube
• 1 teaspoon ginger (minced)
• 1 medium onion (chopped)
• 1 cup mixed vegetables (carrots, green peas, corn)
• salt and pepper to taste
• spring onions (chopped)
• slurry (2 tablespoons cornstarch in 1/3 cup water)

Directions:

1. Prepare the eggs and crack them in a bowl. Whisk gently and set aside.
2. On a separate bowl, make the slurry by combining 2 tablespoons cornstarch and 1/3 cup of water. Stir well until dissolved. Set aside.
3. Pour some water or chicken stock on a pot and bring it to a boil. Then, add the chicken broth cube. Gently crush the cube to dissolve it faster.
4. Add the mixed veggies (or veggies of choice). Then, add the chopped ginger and onions. Mix well and let it simmer for 5 minutes. Season with salt and pepper to taste.
5. Mix the slurry once again before adding into the pot. Add it gently while stirring.
6. Whisk the eggs and pour them gently into the pot while continuously stirring. Let this cook for a whole minute.
7. Add the chopped spring onions and stir a bit before turning the heat off.
8. Transfer the egg drop soup to a serving bowl and enjoy immediately while hot! Yum!

Eggdrop Soup

I was doing charity works and small feeding programs in our barangay lately, just to have the opportunity to give back to the community. I told our barangay captain not to pay me anything but they insisted that if I dont want cash, I’ll take their in-kind donations. Surprisingly, they send me 3 trays of eggs!

With that, I have been trying different egg recipes lately and surprisingly, I never ran out of a way on how to cook them! Can you imagine how many dishes can you make with 36 eggs?!

It was a getting near evening and we saw the clouds getting darker, giving a sign that it will rain in a little while. Climate change is real! After a really hot and sunny day, it suddenly went chilly and cold during the afternoon, where it lead to a light rain in the evening.

Being chilled out of nowhere, the eggdrop soup came into my mind. Since I’ve got a lot of eggs in hand, I’ll make eggdrop soup for the whole family!

What I love about the eggdrop soup is that it is light and warm not just to the body but also to the soul. It only requires a few ingredients and few minutes of cooking time. Another way you ca  enjoy this recipe is by having it with instant noodles. You can turn the broth of your chicken instant noodles into a special one by following this recipe before adding the cooked noodles.

If you wanna know how to make eggdrop soup at home, read and follow the simple steps below. Happy cooking!

How to Cook Eggdrop Soup

When talking about soups, egg drop soup is yet one of the easiest soups to make. With its simple steps and simple ingredients, you can have a high quality soup in  blink of an eye.

The main ingredient for this recipe is, of course, eggs. While there are a lot of egg variety out there, the most commonly used for this type of soup are the chicken eggs. Whether brown or white eggs, both can do. (If you have tried this recipe using other unique eggs, let me know in the comments how it went!)

To prepare the eggs, simply crack and whisk them in a bowl. As simple as this step sounds, I do an extra step just to make sure my mistakes won’t happen again. Let me share a quick story.

I once made a large batch of leche flan, a dish where I needed a dozen (12) eggs. Cracking all the eggs directly in a large bowl was a very simple task until I cracked the last egg and it was rotten!! I was very enraged during that time. I wasted 11 eggs for an egg that spoiled everything! Since then, I crack an egg first in a small bowl just to check if it is okay before I transfer them to the main bowl.

Once all your eggs are cracked, simply mix them to scramble and set aside until ready to use.

The simplest egg drop soup recipe actually needs only two ingredients, which are the eggs and your choice of stock/broth. But of course, if this dish is for our own family, we go extra mile to make their meals extra special.

In this recipe, I used water with dissolved chicken broth cube in replacement of chicken stock. I used the pre-mixed veggies (corn, carrots and green peas), some onions, ginger and spring onions to make my broth more flavorful. You can add any other veggie you like but remember to mince or cut them very small to not overpower the eggs.

Once the broth is already adjusted to your taste, add some slurry to thicken it. Be gentle on the slurry since we only want to thicken the broth and not turn it into a gravy-like consistency.

The last thing to do is to add the scrambled eggs. Ironically, you do not just drop the eggs at once. You drop them slowly while continously stirring the broth. What we want to achieve are thread-like thin eggs. If you drop them all at once, they will just cook into one big blob of egg. Until you finish the last drop of the scrambled eggs, do not stop stirring. The eggs cooks quick this way, so you only need a minute of two to fully finally adjust the taste and flavors before turning the heat off.

I like my eggdrop soup especially right off the smoking pot. I had my tongue on fire a lot of times because of this soup! I really like enjoying this during rainy days or cold weather. I sometimes have it with some rice if I want it to be more filling to the tummy. Yum!

Eggdrop Soup Recipe

Mga Sangkap:

• 3 itlog
• 4 tasang tubig (o pinagpakuluan ng manok)
• 1 pirasong chicken broth cube
• 1 kutsarang luya (hiniwa ng maliliit)
• 1 sibuyas (hiniwa)
• 1 tasang mixed vegetables (carrots, green peas, corn)
• asin at paminta
• spring onions (hiniwa)
• slurry (2 kutsarang cornstarch sa 1/3 tasang tubig)

Paano Lutuin:

1. Ihanda ang mga itlog. Biyakin ang mga ito at ilagay sa isang bowl. Haluin para ma-scramble. Isantabi.

2. Para makagawa ng slurry, paghaluin ang dalawang kutsara ng cornstarch sa 1/3 tasa ng tubig. Tunawin ito ng mabuti. Isantabi.

3. Magpakulo ng tubig (o gamitin ang pinagpakuluan ng manok) sa kawali. Lagyan ito ng chicken broth cube. Durugin ito para mas mabilis matunaw.

4. Ilagay ang mixed veggies (o gulay na gusto mo) sa kawali. Sunod na ilagay ang hiniwang luya at sibuyas. Haluin at hayaang maluto ng limang minuto. Timplahan ito ng asin at paminta.

5. Haluin ulit ang ginawang slurry. Ibuhos ito ng dahan dahan habang hinahalo.

6. Kagaya ng slurry, dahan dahan ding ibuhos ang mga itlog sa kawali habang patuloy ang paghalo. Lutuin ito ng isang minuto.

7. Ilagay ang spring onions at haluin ng konti bago patayin ang apoy.

8. Ilipat ang egg drop soup sa serving bowl. Kainin ito habang mainit pa. Yum!