Egg Drop soup - Eh?
My favorite and speciality!
Comments to your recipe:
Use all real chicken stock!!! - not boullions! - big difference!
(about 7-8 cups, or 3-4 cans)
use 3 beaten eggs
add thickener to broth
add 1 Tablespoon of soy sauce (to taste)
add 1 teaspoon of sugar
omit garlic, add fresh squeezed garlic juice if desired - otherwise omit.
I've never heard of curry powder in egg drop soup.
Use white pepper if possible, not much either - maybe a pinch at most.
Adjust directions to:
Boil broth in a pot, add seasonings to broth, add soy.
Stir broth quickly with a large spoon, add scramble eggs quickly and stir in opposite direction immediately before the egg hits the bottom of the pot.
Stir in opposite directions until all the egg is in strands, turn off stove.
Serve hot! - add chopped green onions (scallions) on top as a garnish)
~Kody / Chris
Been making Egg Drop Soup since I was 7. (over 20 years ago)
Has ordered Egg Drop Soup in over 500+ different oriental resturants.