Egg Drop Soup
This nourishing soup makes a great restorative when you need strength -- or just something delicious. Egg drop soup is also called egg flower soup because the eggs "bloom" in the broth.
8 cups strong chicken stock or broth made with chicken broth powder
1 tablespoon wine rice vinegar
1 teaspoon sugar
4 large eggs
3 green onions, shredded salt
to taste pepper
, to taste
Combine chicken stock, wine, and sugar in a large soup pot; bring to a boil and cook 5 minutes.
In a glass bowl or large cup with a handle, whisk eggs until thick and frothy.
Beating eggs forces air into the whites and yolks. The air gets trapped in the protein-rich liquid, making the eggs fuller and lighter. Start with eggs at room temperature and use and electric mixer, or, preferably, a whisk. Break eggs into a bowl big enough to allow for expansion. Hold the bowl at a slight tilt. Whisk in a constant, even, circular motion. Whisk until yolks and whites are completely blended. Then whisk rapidly for 30 seconds, until eggs increase in volume. Use immediately.
Adding eggs to hot liquid can be tricky. Upon contact with heat, eggs instantly want to "cook", a property that can result in lumpy sauces or poached eggs instead of egg ribbons. The eggs should blossom into ribbons in the simmering broth. To prevent them from cooking into heavy lumps, keep eggs and broth moving. Pour beaten eggs into broth in a slow, steady stream. While pouring with one hand, stir broth with the other. Keep stirring until all of the eggs have been added.
Add shredded green onions to soup, along with salt and pepper. Serve hot.