Tuesday, December 2, 2008

Egg Drop Soup

I made this yesterday using turkey stock I had made from my Thanksgiving turkey.

Egg Drop Soup (Level 1)

1 egg
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon sugar substitute
1 teaspoon soy sauce
green parts of 2 large scallions

Allow the egg to come to room temperature.

Beat the egg lightly in a bowl with a fork.

Bring the chicken broth to a boil in a saucepan, then lower the heat to the lowest setting.

Pick up the bowl with the beaten egg in it. Very slowly pour the egg into the broth - be sure it is in a thin stream. (You don't want scrambled eggs!) As you are pouring the egg in, use your other hand to hold a fork and trace circles on the surface of the chicken broth, making long filmy threads of the egg on the broth.

Simmer for 1 minute. Remove saucepan from the heat and cover for 45 seconds. The egg should be "flaked" in the broth. Add the salt, sugar substitute, soy sauce and slices of the scallion "greens". Stir a few times, then serve in bowls.


Jupiter Florida

Somersizing since 01/03