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Old 11-15-2010, 10:04 AM   #1
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Egg Drop Soup

I know recently there was a post in which some of you posted your egg drop soup recipes. I'd really like to try them! I did a search but I can't seem to find it. Would anyone mind posting again or sharing the link? Thanks!
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Old 11-15-2010, 10:16 AM   #2
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Sorry but I don't know which link you are referring to but here is how I make mine...
add to a pot:
1 green onion sliced
a bit of fresh ginger
1 tbsp. soy sauce
1 1/2 to 2 cups chicken broth (bring to a boil)
1 (or 2) beaten egg which I drizzle through a fork into the boiling pot.
That is it!
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Old 11-15-2010, 10:17 AM   #3
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sorry, double post.
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Old 11-15-2010, 11:02 AM   #4
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Thanks for sharing. I am going to try it tomorrow! Do you find it very filling?
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Old 11-15-2010, 11:06 AM   #5
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I love egg drop soup! It's really easy to make, is filling and is perfect when some's under the weather. With egg recalls, be sure egg is heated to the minimum temperature (160 degrees F) to kill salmonella, etc.

Egg Drop Soup

4 cups chicken broth (I use organic, boxed liquid broth by Swanson's. A box = 4 cups)
2 eggs, lightly beaten
1/8 cup chopped red onion
2 Tbsp Sesame oil
¼ tsp pepper
1/2 tsp Salt
1 tsp soy sauce
1/8 tsp ginger
chopped green onion tops for garnish (optional)

In 2 Tbsp sesame oil in a 4 qt pan, cook onions until transparent. Add broth and slowly bring to a boil over medium-high heat. Add salt, pepper, ginger and soy sauce, and stir occasionally for one minute.

Beat eggs in a separate bowl. Slowly add eggs to the soup and gently stir until strands/strings form. Serve immediately.

Makes 4, 1 cup servings

Nutritional information per serving: Calories:122, Carbohydrates: 3 g, Fiber: 1 g, Net Carbohydrates: 2 g, Protein: 4 g, Fat: 6.5 g
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Old 11-15-2010, 11:20 AM   #6
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I find it very filling. I often have it at lunch time and usually will keep me comfy until dinner.

Cleo, I love the idea of sesame oil. I will try that today!!
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Old 11-15-2010, 11:21 AM   #7
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I love sesame oil. It adds just a little bit of oomph. It also keeps in the cupboard for a very long time.
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Old 11-15-2010, 11:23 AM   #8
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oooo yum! just posting to save the recipe! Thanks for sharing it...
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Old 11-15-2010, 11:53 AM   #9
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Those are great recipes! I've been using just chicken broth and beaten eggs. Still delicious. It took some trial and error, but the trick to getting nice, silky threads instead of big glops of egg is to pout it slowly into the just-stirred broth over the back of a spoon or, as clackley said, through the tines of a fork.

I take my broth off the boil, get it moving clockwise with a wisk and pour the egg out of a measuring cup over the back of a spoon. Three eggs for a quart of chicken stock. Perfect every time.
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Old 11-15-2010, 02:04 PM   #10
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Cleo, That looks so darned good. Thanks
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Old 11-15-2010, 04:18 PM   #11
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Now I'm really excited to try it. I just got home from the grocery store and bought chicken stock and green onions. Thanks for the tips I will let you all know how it turns out.
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Old 11-16-2010, 08:29 PM   #12
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Just made some tonight with green onion,egg.ginger, and a bit of soy...Still full from supper, and DD ate half of mine! trying to get the technique though....I am not coordinated..LOL
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Old 10-31-2011, 08:31 AM   #13
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bumping! Having this tonight before trick-or-treating to warm me up!!
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Old 10-31-2011, 12:37 PM   #14
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yum,, this does look really good.. I never thought to try this, wonder how it would be to add some chicken and make it a good hearty meal..
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Old 10-31-2011, 01:09 PM   #15
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I add coconut oil as I sit to eat it- the smell is I also get a good dose of the CO this way. I've done beef egg drop soup, too.
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Old 10-31-2011, 04:34 PM   #16
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Yum. Just made my soup for dinner. I added mushrooms and canned chicken. Very good.
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Old 10-31-2011, 05:08 PM   #17
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Egg Drop

Sometimes I add some chopped spinach and a few drops
of Vietnamese hot sauce and love the sesame oil in it.
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Old 10-31-2011, 08:12 PM   #18
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I will have to come back to this. My daughter loves egg drop soup and I like it as well.
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Old 11-01-2011, 04:10 AM   #19
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Me, too.
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Old 11-02-2011, 03:32 AM   #20
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Quote:
Originally Posted by sweet irony View Post
Those are great recipes! I've been using just chicken broth and beaten eggs. Still delicious. It took some trial and error, but the trick to getting nice, silky threads instead of big glops of egg is to pout it slowly into the just-stirred broth over the back of a spoon or, as clackley said, through the tines of a fork.
I never knew that, I get glops, I will certainly try this. Thanks!
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Old 11-03-2011, 10:02 AM   #21
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bump
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Old 08-24-2012, 04:46 PM   #22
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Love this soup and it sounds so easy to make!! Soooo gonna try tonight!
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Old 08-24-2012, 06:33 PM   #23
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Made it tonight, hit the spot even though it is still summer. Loving that it makes enough for me to another lunch and/or dinner.
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Old 12-12-2012, 06:51 PM   #24
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So delicious. The soup is filling, but a carbquick drop biscuit would've hit the spot! Next time. Thank you for the input everyone.
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Old 12-13-2012, 11:22 PM   #25
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I just got over a cold, and feel like I've been living on this. Chicken broth with a bit of "Better than bullion" added, baby spinach leaves, and an egg stirred in. Hot sauce optional. So good, and just what the doctor ordered.
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Old 12-16-2012, 04:50 PM   #26
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Oh yum.
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Old 12-16-2012, 05:49 PM   #27
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Baby Spinach

Love putting that baby spinach on top of the hot soup.
It wilts down immediately. We love it.
I make it when we are having my pork fu yung.
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Old 12-19-2012, 12:18 AM   #28
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subcribing
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Old 01-27-2014, 02:29 PM   #29
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Quote:
Originally Posted by cleochatra View Post
I love egg drop soup! It's really easy to make, is filling and is perfect when some's under the weather. With egg recalls, be sure egg is heated to the minimum temperature (160 degrees F) to kill salmonella, etc.

Egg Drop Soup

4 cups chicken broth (I use organic, boxed liquid broth by Swanson's. A box = 4 cups)
2 eggs, lightly beaten
1/8 cup chopped red onion
2 Tbsp Sesame oil
¼ tsp pepper
1/2 tsp Salt
1 tsp soy sauce
1/8 tsp ginger
chopped green onion tops for garnish (optional)

In 2 Tbsp sesame oil in a 4 qt pan, cook onions until transparent. Add broth and slowly bring to a boil over medium-high heat. Add salt, pepper, ginger and soy sauce, and stir occasionally for one minute.

Beat eggs in a separate bowl. Slowly add eggs to the soup and gently stir until strands/strings form. Serve immediately.

Makes 4, 1 cup servings

Nutritional information per serving: Calories:122, Carbohydrates: 3 g, Fiber: 1 g, Net Carbohydrates: 2 g, Protein: 4 g, Fat: 6.5 g
Hi just to let you know that i tried this recipe today for my Dinner and super and it is AMAZING i love it. Thanks for the recipe.
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