Egg Drop soup made simple

what’s your favorite soup at the Chinese Restaurant?

Eggdrop Soup!!

(I feel like in an alternate universe those sentences could be sung to the tune of the Spongebob Squarepants song, but I’m weird, ok?)

egg-drop-soup

Eggdrop soup is fantastic. It’s warm and soft and comforting, and it’ll cure what ails ya.  This recipe over at one of my favorite cooking websites The Kitchn, looks super easy and I’m sure it’s crazy delicious, but I’m lazy in the kitchen so I made it even simpler. But if you want to add mushrooms or ginger or tofu, that The Kitchn recipe will really come in handy for you. Hubs isn’t a huge fan of this dish, so I made just enough for one person, and it all came together in about 5 minutes. here’s what you’ll need to make one serving of egg drop soup:

2-3 cups chicken broth (from the chicken you roasted up, of course)

splash of soy sauce

1 tsp + 1/2 tsp cornstarch

one green onion, chopped thinly, on the diagonal

2 eggs

put your broth in a saucepan with a splash of soy and the white parts of the green onion. Bring to a boil.  ladle out about 1/3 cup broth and put it in a bowl. Whisk 1 tsp cornstarch into the bowl, and return this thickened broth to the pot.  Bring back to a boil, and then turn down a simmer.  beat the eggs in a small bowl (I used the same one I used for broth+starch, because one less thing to wash!), and whisk in 1/2 tsp cornstarch.

there’s two ways you can add your eggs to the soup, one way will give you egg shreds, the other way will give you egg ribbons.  Either way, the soup should just be at a simmer when you add the eggs.

if you want egg shreds – use one hand to continually whisk the soup in the pot, and with the other hand very carefully drizzle in the egg mixture.

if you want egg ribbons – very carefully drizzle the egg mixture over the barely simmering soup. The egg will slowly sink into the soup and cook as it sinks.

After you’ve added your eggs, let the soup cook another minute or so, just long enough to cook the eggs, and then pour into a bowl.   Garnish with the rest of the thinly sliced green onions.

Enjoy!

Butter makes it better. Also? Salt.

We do a lot of whole chickens in my house.  Cook up an entire chicken (or turkey), have dinner, have sandwiches, have chicken salad, and make chicken stock from the carcass. All that from one chicken!

We’ve all had dry boring chickens.  Gravy boat was invented for a reason.

But your chicken can be insanely moist and flavorful!  The secret?  Lots of butter, and salt. I’m not talking Paula Deen quantities of butter, and don’t get scared away by using some salt. it’s kitchen chemistry magic!

I am a huge fan of compound butter. It’s basically softened butter that is mashed up with a bunch of other flavorings like herbs, garlic, spices, and such.  Every time I make a whole bird, I make a compound butter with a half stick of butter, some dried thyme, fresh or dried parsley,  minced craisins, and sometimes I will chop up some pistachios if I want to be extra fancy. Use the herbs and dried fruit that you like. It’s the butter that’s important. That means don’t use margarine or any of that not-butter stuff.  if you want the benefits of butter, you gotta use the real stuff.

To prep your bird for roasting,  rinse it off in the sink, and then pat dry with paper towels. put 1 1/2 teaspoons of salt in the cavity.  Other yummy aromatics to put in the cavity – chopped onion, parsley, celery, I’ve even done orange chunks.  Arrange your bird in a roasting pan, and prepare to get messy.

Loosen the skin all over the breast, thighs, and legs, and smear the butter mixture under the skin, getting into all the nooks and crannies. Smear butter over the entire outside of the chicken as well, including the legs and wings.

Many cookbooks call for different roasting temps and times, and everyone’s oven and roasting pan is different. You do you, but with a butter covered chicken you’ll get browned skin and moist meat.

here’s why this works, or at least why I think it works.  The butter creates a water resistant cloak around the chicken, and the salt helps draw moisture out from the inside out. All that moisture has no where to go because the butter locks it in, so it stays in the meat. The flavors in your compound butter help season the meat while it cooks.

This method has always worked for me, so I hope it works for you too!