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Homemade Egg Flower (Egg Drop) Soup

I haven't been feeling well lately, and as it's 4am, I couldn't get the Egg Flower soup I'd gotten a craving for, so I got the awesome idea to make my own. :D

It tastes amazing and the egg is cooked perfectly. It's not clear like what they make at the Chinese restaurants around here, instead being a pale yellow, but it's delicious.


Egg Flower Soup

2 cups of broth (I used Chicken because it's what I had on hand, and well, I imagine it tastes better than beef or veggie)
2 eggs
1 tbsp of garlic salt (I found the broth wasn't salty enough for me, but if yours has a lot of salt, just use some garlic powder)
Pepper
Soy Sauce
Chives

Heat up the broth just to boiling and add the garlic salt. Beat two eggs, preferrably into something with a spout, like those awesome little Pyrex measuring cups like I've got. Take a spoon, chopsticks, whatever and stir the broth until you've got a  nice little whirl going. Don't splash; it's pretty freaking hot. Stream the egg in slowly while the broth is spinning and take the pot off the heat immediately.

The egg'll cook pretty fast so make sure it's off the heat or it'll get rubbery. If you like big egg pieces, you can pour the egg in faster. Some people use a fork or chopsticks to control the egg going in so it's tiny threads.

Add pepper, soy sauce, and chives to taste. I didn't have either of the last two things, so only pepper for me :D

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Comments

( 2 Fishies — Gimme fishies! )
herbmcsidhe
Nov. 22nd, 2009 11:46 pm (UTC)
My guess is that the restaurants use only the egg white in the soup. I actually like it better with the whole egg.
sandrasolaria
Nov. 23rd, 2009 01:53 am (UTC)
Yeah, I was thinking that's why mine was cloudy. I like it better too, but they keep theirs nice and bland for people.
( 2 Fishies — Gimme fishies! )

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