I do try to limit how often I order, though, because it's not the healthiest dining option. My family has a thing for Chinese takeout, we just can't quit it. This post has been sponsored by Eggland’s Best. With just a few simple ingredients and about 10 minutes, you can have warm and comforting egg drop soup at home. So there you go! Easy, 15 minute egg drop soup from the comfort of your own home.This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup. I prefer using 5 whole eggs because I never know what to do with the leftovers when I separate eggs, and I hate wasting food. The yolks will color the soup more deeply. Use 3 whole eggs + 3 egg yolks instead of 5 whole eggs. It will still taste delicious- actually, better!- but there is a trick if you want the soup to be yellower more naturally. Here’s one thing that may take you off-guard: the soup will not be a rich, deep yellow (since you are not adding food coloring). If you haven’t had it before, it will be that thing that when you eat it, you will think, “THAT’S that flavor that I always taste at restaurants but never know what it is!” Know what I mean?Īfter heating for just a couple more minutes, the soup will have thickened and all the ingredients will have heated through. It gives the soup a rich, toasty, slightly smoky flavor. But the BEST addition here is just a little bit of toasted sesame oil. You can also add frozen peas if you want. Frozen corn gives the soup a hint of sweetness and more oomph to the texture, and scallions give it a subtle onion flavor and a slight crunch. If you use a regular bowl, you may run into problems attempting to pour the eggs slowly and consistently without making a huge mess.Īt this point, I added a few optional, but highly recommended, ingredients, in addition to the cornstarch slurry I made earlier. It’s like a magic trick! You will want to use something like a Pyrex measuring cup for this process- the spout on the end makes pouring the eggs slowly possible. The eggs will be drawn into the swirl of the hot soup, cooking them immediately and creating those beautiful egg ribbons you see in egg drop soup. Just beat some eggs (I used 5, but you can use fewer if you like), stir the soup to create a minor swirl, then slowly pour them into the soup. The dropping of the eggs, for which the soup is named! I used fresh ginger, but you can also use powdered ginger). Then, mix a little of the hot broth with some cornstarch and set aside- this will help give the soup that thick texture of restaurant-style egg drop soup. (On that note, you should try making Olive Garden’s Zuppa Toscana at home.)ĭid I mention this soup takes only 15 minutes to make?! And, it uses many ingredients you already have at home.įirst, bring some chicken broth (or vegetable broth, for a vegetarian option) to a boil with some seasonings (salt, pepper, garlic powder, and some ginger. If you can make your favorite restaurant foods at home, they are almost always guaranteed to be healthier, since you are in control of what ingredients you choose to add and not add. So, I brought Chinese take-out to us with an amazingly easy recipe for egg drop soup! On account of the blizzard with hurricane-force winds. On account of this whole “state of emergency” thing. What is it about monumental life events and being cooped up inside during a snowstorm that makes you want Chinese take-out? …just me? Regardless, the craving hit both of us HARD last night.īut, no matter how badly we wanted Chinese take-out, we simply could not have it last night. We’ve also been blessed with what we have been calling a “surprise weekend”- two whole days off of work due to this crazy blizzard we are having. As of 11:50am yesterday, Zach and I have a new baby nephew, Ivan James (welcome to the world, baby Ivan!).
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