Egg Drop Soup
We are so blessed to have precious neighbors who share fresh eggs with us. We have a bit of a barter system worked out, and we are able to bless them with sourdough bread, while they bless us with eggs. And I don’t know if you know what it’s like living with other people, but some weeks, it’s like my kids can’t get enough eggs, and other weeks, they don’t even think about eggs. When I have too many eggs in my fridge, I do a couple of things to preserve them, or use them up. One of the easiest is to crack 6 eggs in a bowl, scramble them, and then put them in a freezer-safe container and freeze them for later use. My granddaddy’s puffed pancake takes 6 eggs.
Another easy recipe to use up eggs is Egg Drop Soup. Again, the eggs are scrambled, so you could simply freeze 3 pre-scrambled eggs if you had extra and didn’t want them to go bad, or just double this recipe to use 6.
I use 4 cups of chicken broth, and mix 2 tablespoons of water with 1 tablespoon cornstarch. I also add 1/2 teaspoon ginger, if I have it on hand. Put these ingredients in a pot, and bring to a boil.
While you’re waiting, scramble 3 eggs in a bowl.
When the liquid is boiling, begin to swirl it in the pot, then pour the eggs in a little at a time, and continue stirring with a fork, to break up the eggs, creating small ribbons.
Once you’re finished adding the eggs, remove from heat and ladle into bowls. I serve it with fried wontons.
Egg Drop Soup
Ingredients
- 4 cups chicken broth
- 2 Tbs cold water
- 1 Tbs cornstarch
- 1/2 tsp ginger
- 3 eggs, scrambled
Instructions
- Pour chicken broth into pot. Combine 2 Tbs water and 1 Tbs cornstarch, and add to pot. Add ginger if desired.Bring to boil and begin to swirl broth. Slowly add scrambled eggs while stirring with a fork to break up eggs into ribbons.
