THE BEST Egg Drop Soup Recipe! High PROTEIN, SUPER EASY!
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- Опубликовано: 9 мар 2024
- This has been the #1 recipe on my website lately and I make it at least a couple times a week in the winter when it's cold or when someone wakes up sick. It has all the perfect components to feel better! Get the full recipe here: triedtestedandtrue.com/egg-dr...
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I’m a carnivore so this is my go to soup when I’m craving soup. I use my homemade bone broth, a dab of ginger and garlic, and 1 stalk green onion. Then shrimp and eggs. At the end I have added chopped duck breast or bacon bits! I have sometimes added a few drops of soy sauce and oyster sauce too. ❤🤠
I made this because I’m sick with a cold and was craving an easy hot soup! 🍜 This definitely hit the spot😋
Can’t wait to try, my daughter put me on to this
We put in a lot of minced garlic and carrot. The garlic is antioxidant, and carrot looks pretty and has fiber.
Going to try it soon! Sounds yummy and so easy, thank you, Lisa!
Oh Yummy. I love Egg Drop Soup
This was wonderful. Just what I was looking for. Thanks.😊
Looks so yummy. Will have to try this version next time I make some.
Thank you for the recipe
Made this tonight. Very tasty & easy to make. As good as you can get in any restaurant! Make some, you won’t regret it.
Thanks for the recipe!
Thanks I Needed This. Love Egg Drop
Delicious TYSM!!!🎉❤
Nice! My favorite Chinese restaurant adds diced tomatoes and diced tofu. Yum!
If I was making spicy egg soup 🍲 I would make it this way 😊
True Egg Drop Soup requires chicken or vegetable broth, a starch (cornstarch, potato, gravy, so on) slurry mandatory for the egg to float throughout and so they 'flower' since the dish is known as egg flower soup, and eggs mixed with water (water actually makes the eggs smoother and blends them better). Technique is boil the broth, then simmer, adding slurry while stirring. wait a minute for slurry to thicken, then turn off the soup and while gently stirring (in a one direction circle) gently pour in the eggs (you want it to slowly stream in). This keeps it in smooth soft ribbons not the clumpy mess at top. The technique is important, having a smooth mouth texture to it is important and it makes for a beautiful looking soup. Also people with GERD or other gag reflex issues are affected but the eggs texture made properly the eggs are in sync with the broth and slurry so it doesn't affect the reflex. Flowering of the eggs makes it eff drop soup, if you don't you just have soup that you added scramble eggs to it.
Well, I think this is going to be lunch tomorrow!
I use sliced, canned baby corn. Corny flavour but less carbs
I love egg drop soup, though my family never put corn in it, I know some Chinese restaurants do. My mom’s Japanese & we just never have.
Yummmmmm
Have you tried adding cabbage?
Or chicken?
If you don't consume it all, can it be reheated?
Lisa I have a question which is a little off topic. I just got an instant pot. I’ve messed up a few times, only one was a huge waste. I guess I’m still learning. Question, after its completed time cooking how long do you let it naturally release? How do you know how long it takes? Do I just let it go on forever? I purchased your first. Cookbook. Also, a real important question. Where can I get a list of how to convert regular time to instant pot? Thanks for your help. Mylene
I tried it without the sesame oil and it’s better good! I added 4 eggs and probably should’ve added 6… I think I’ll also add more chicken next time and do without the corn starch
Popcorn?@?@?@?@?@
Corn in egg drop soup? Hmmmm... ok... lol
That looked disgusting.