Egg Drop Soup

"This couldn't be simpler...or faster, and tastes just as good as your local Chinese take-out."
 
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photo by Dienia B. photo by Dienia B.
photo by Dienia B.
photo by kellychris photo by kellychris
Ready In:
10mins
Ingredients:
4
Serves:
2-3
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ingredients

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directions

  • Reserve 2 tablespoons of broth. Set aside.
  • In saucepan, heat remaining broth to boiling. Mix cornstarch with the reserved broth. Stir into hot broth.
  • Slowly add egg, stirring gently. Sprinkle with scallion.

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Reviews

  1. Sorry, folks I was searching for a Egg Drop recipe that would create the great EDS's that I was accustom ... I will say this one was the worse ... No seasoning . very bland with very little taste ... And no spices ... I think I have found others that look more inviting ... Thanks ...
     
  2. this was the lightest of the egg drop soups delicate and good cakepops on parade
     
  3. This soup was so easy to make.I made this soup as a last minute idea for a dinner get together and everyone loved it and wanted the receipe. I had printed out the receipe and everyone made a copy to take home.
     
  4. Super easy and delicious! My husband made this for me tonight to help alleviate my morning sickness. I haven't been able to keep much of anything down this week, but this egg drop soup really helped. He used one bouillon cube in two cups of water to make the broth, followed the recipe exactly, and it was perfect. No need for any salt, pepper, or soy sauce IMO. Thank you for a delicious recipe. I never need to order this from a Chinese restaurant again
     
  5. Very nice and very easy to make soup. I didn't have any green onions so I used chives from my herb garden and it was great! Made for Football Pool 2013.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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