Eggdrop Soup

I wanted an appetizer of sorts for our International Dinner. You know, fancy it up a little. I have always like eggdrop soup and figured that if I can make, I won't have to buy it.

I got this recipe from a website that not only describes the countries, the food they eat and the food culture of the country. I doubled the recipe. I also ran out of scallions, so I used a clove of a shallot and had it in the stock as soon as I started heating it. It ended up being easy, but add way more salt than the recipe calls for, like triple or quadruple.

 

 

Eggdrop Soup

Ingredients

• 1 egg, room temperature
• 1 can chicken stock (about 2 cups)
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 teaspoon soy sauce, thin
• Large scallions cut into tiny circles (green parts only)

It definitely needed more salt or soy sauce or both. But for a first attempt, I'd say it was a success. 

Procedure

1. Remove the egg from the refrigerator and allow it to come to room temperature.
2. Beat the egg lightly in a bowl.
3. Put the stock in a saucepan or wok and bring to a boil.
4. Lower heat to the lowest setting.
5. Hold the bowl with the beaten egg above the pan with the simmering broth.
6. Slowly and carefully pour the egg into the broth in a very thin stream.
7. Hold a fork in your other hand, and trace circles on the surface of the broth, drawing out long filmy threads of egg on the surface of the broth.
8. Simmer for about 1 minute, and then remove the saucepan from heat and cover for 45 seconds.
9. The egg should be set in tender flakes.
10. Add salt, sugar, and soy sauce, and sprinkle the scallions on top.
11. Stir the mixture two or three times.
12. Transfer to individual soup bowls and serve.

Serves 2.