The eggs should cook immediately resulting in little strands of egg. Pour this mixture into your soupand simmer for a minute or two until slightly thickened
The creamy flavor of eggdropsoup is so fulfilling and satisfying. You don’t want a scrambled egg mixture…you want the whites and yellows of the egg to be nicely swirled together
It was easy and I used lots of veggies that I had in the house. This soup can be refrigerated overnight and you might need to add a little water to thin out the soup
Eggdropsoup or "Egg Flower Soup" is super fun to make - you slowly add beaten eggsand it cooks instantly, forming the silken strands that float in the soup
We would order our favorites, including EggDropSoup, and sit and talk and act like little adults. I partnered with Phil’s Fresh Eggs to bring you this recipe, but as always, all ideas and opinions are my own
Stir the eggs, you want the whites and the yolks to be slightly combined, not mixed. In the meantime empty the sweetcorn and the liquid into a jug or bowl and smash about half the kernels
Reduce the heat to medium and add the eggs, a little at a time. Slowly add cornstarch paste to the hot broth, add sugar, salt and pepper, stir to combine
I'm up for sushi pretty much any time, and although I'm not quite brave enough to attempt making my own at home yet, I thought I'd try making one of the most common sides at sushi/Japanese restaurants, misosoup
Gently crack eggsandDROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center
Add the miso paste and stir. At that time, soups were boring and the flavours were almost the same all the time and to tell you the truth, at that time, I hated soup
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