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Homemade Egg Drop Soup - Iron Chef: College Style — LiveJournal

About Homemade Egg Drop Soup

Previous Entry Homemade Egg Drop Soup Dec. 7th, 2005 @ 10:02 pm Next Entry
1 can chicken broth
3/4 can water
1 cube chicken boullion
Pepper to taste
Garlic powder to taste
Curry powder to taste
4 eggs

1. Combine the water, chicken broth, and boullion in a saucepan on the stove on medium heat.

2. While you are waiting for the chicken base to boil, combine eggs, pepper, garlic powder, and curry powder in a bowl. Whisk together like you're making scrambled eggs.

3. Once the chicken broth starts boiling, slowly pour your whisked egg into the hot liquid, letting it separate by using either the whisk or fork you're using.

4. Bring the mixture to a boil again, then turn off the stove.

5. Serve and enjoy.
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Date:February 27th, 2006 07:11 am (UTC)
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.
Scramble eggs.
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.
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