Egg Drop Soup

Today’s Sunday Funday is all about getting creative with eggs.  I love eggs.  I eat an egg almost every day for breakfast and I use them in baking and cooking constantly.

So what to do creatively with eggs as the star of the show?  I’ve done egg sandwiches again and again (see below) , so I wasn’t sure I wanted to go that direction.

Egg & Bacon Sandwich (Homemade Egg McMuffin) | Summer Salad Sandwich | Mushroom, Greens, & Fried Egg Sandwich | Grown Up Egg McMuffin | Avocado & Egg Grilled Cheese | Bacon, Egg, and Avocado Sandwich | Copy Cat "Mc10:35" | Breakfast Sandwich Stackers | Savory French Toast Breakfast Sandwich | Waffle Iron Eggs ‘n Biscuits | Hash Brown Waffles with Bacon & Eggs

Then I remembered egg drop soup.  I’ve also made that, but it’s been 12 years (omg - I really feel like that ages me!) and my culinary skills have grown and changed in that time.

I did a some research and found a different starting recipe this time, one that produced that thick broth and classic bright yellow soup.

I was extra glad I made this because Hubs surprised me by sharing his own memory.  He told me that he’d never actually had egg drop soup until I made it that first time 11 years ago.  His mom had always ordered it when they had take out, but he thought it looked kinda gross and never tried it.

I was so happy he shared.  First, I love memories of his mom that I didn’t know (she passed unexpectedly in 2021), and I also love that he is such a good sport with my kitchen experiments.  He is literally up for anything and my biggest cheerleader.  I love him so much!

Sunday Funday

Eggs

Food Lust People Love: Cheater Chawanmushi - Savory Egg Custard
Amy's Cooking Adventures: Egg Drop Soup 
Mayuri's Jikoni: Easy Migas Recipe
A Day in the Life on the Farm: Garden Vegetable Deviled Eggs 
Sneha's Recipe: Hash Brown Omelette With Egg   
Karen's Kitchen Stories: Stir-Fried Eggs and Velvet Shrimp

Egg Drop Soup

Adapted slightly from Woks of Life

4 cup (1 quart) homemade chicken broth/stock

¾ teaspoon salt

½ teaspoon sesame oil

½ teaspoon ground turmeric (for color)

⅛ teaspoon black pepper

¼ cup cold water

2 tablespoons cornstarch

3 eggs, lightly beaten

Place the broth, salt, sesame oil, turmeric, and pepper in a medium size saucepan and heat to a simmer.

Whisk together the water and cornstarch.  Slowly whisk the cornstarch mixture into the broth.  Continue to simmer for 10 minutes or until thickened.

While slowly stirring the broth (still at a simmer), drizzle in the eggs.  The eggs will cook as they hit the broth, creating small ribbons.