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Egg drop soup = primal awesomeness.

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  • Egg drop soup = primal awesomeness.

    I miss noodles in my chicken soup. Call me a bad grokette, but it's true.

    Enter the egg drop. Not only does the protein increase, but my tummy is happy.



    http://simplesunshine.wordpress.com/...egg-drop-soup/
    And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair
    Kahlil Gibran

    http://simplesunshine.wordpress.com

  • #2
    Looks great! I'll have to give this a try.

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    • #3
      I agree that egg drop soup is awesome! I've tried making egg drop soup a few times and while the taste is great, i can never get the eggs to form "ribbons" like I gew up eating in restaurant egg drop soup. It usually end up making "shreds" instead. I've tried stirring the broth before pouring, but it's still not quite right. I'm considering doing egg "crepes" seperately and then adding those. Any tips?

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      • #4
        ...hm. crepes would probably work, but they might be a bit rubbery. i don't know quite what you mean about the ribbons - perhaps the restaurants i've eaten at don't know how to do it either!
        And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair
        Kahlil Gibran

        http://simplesunshine.wordpress.com

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        • #5
          Now if someone could point me in the direction of primal spring rolls, I'd be set! Dipping egg/spring rolls into egg drop soup for me is like dipping grilled cheese sandwiches into tomato soup, YUM!
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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          • #6
            well, you could make spring rolls with nori, i suppose. or just give in & use rice paper once in awhile. ^^
            And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair
            Kahlil Gibran

            http://simplesunshine.wordpress.com

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            • #7
              Originally posted by aboutsaffron View Post
              Enter the egg drop. Not only does the protein increase, but my tummy is happy.
              That soup looks delish! Here's an Italian version that I like for variety:

              Straciatella with Escarole | Italian Egg Drop Soup

              Makes: 4 servings

              Ingredients

              2 quarts (64 oz.) chicken broth
              1 head (12 oz.) escarole, trimmed and cut into 1-inch pieces
              3 large eggs
              1/3 cup freshly grated Pecorino Romano cheese
              1/4 tsp. coarsely ground black pepper

              Directions:

              In 4-quart covered saucepan, heat broth to boiling on high. Stir in escarole; reduce heat to medium and simmer 5 minutes or until escarole is tender and wilted.

              Meanwhile, in 2-cup liquid measuring cup or small bowl, whisk eggs, Romano and pepper until combined.

              Drizzle egg mixture from measuring cup into simmering broth, gently stirring just until egg shreds are set. Ladle soup into warm bowls and serve immediately.

              Calories 170, Fat 9g, Protein 16g, Total carb 6g, Fiber 4g, NET CARB 2g

              Makes ~10 1/2 cups.
              312/149/150

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              • #8
                I get the ribbons by creating a vortex in the almost boiling soup, and drizzling the egg in using my glass measuring cup, because it has a spout so it pours out nice and thin. Works great!
                The more I see the less I know for sure.
                -John Lennon

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                • #9
                  @lil_earthmomma: Interesting! I'll have to try it next time. Thanks for letting us know!
                  And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair
                  Kahlil Gibran

                  http://simplesunshine.wordpress.com

                  Comment


                  • #10
                    Originally posted by Dr. Bork Bork View Post
                    Now if someone could point me in the direction of primal spring rolls, I'd be set! Dipping egg/spring rolls into egg drop soup for me is like dipping grilled cheese sandwiches into tomato soup, YUM!
                    These aren't Asian but these Irish eggrolls/Romanian sarmale (gulstah) might do the trick. They are scrumptious...and primal. I make them without rice and pigs feet although adding a little rice makes for a nicer roll.



                    http://www.culinarydisaster.com/word...rolls-sarmale/
                    312/149/150

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                    • #11
                      The recipe I have instructs you to really boil the chicken broth, mix the eggs or egg beaters with a fork and add a drop of soy sauce, and then take the pot off the stove and carefully drizzle the egg into the broth. I also have added a drop of yellow food coloring to make it more like the restaurants. Hope this helps.

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                      • #12
                        Made a variation of this last night -- mushroom egg drop soup! I heated up homemade chicken stock, chopped up two celery stalks, added Trader Joe's wild mushroom medley (sooo good), and a spoonful of reserved fat from last week's meatballs (sounds strange, but this added great flavor and good fat!). After it was done simmering, turned off the heat and slowly poured in 3 beaten eggs, while swirling the soup with a chopstick. It looked awesome and tasted even better. Thanks so much for the great idea!!!
                        Everything in moderation, including moderation.

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                        • #13
                          I made an egg drop soup today from the left over stock after making pulled pork in the crock. Added mushrooms, onions, garlic and such. It was delicious!
                          http://www.theprimalprepper.com - preparing for life's worst while living for the best

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