Egg drop soup = primal awesomeness. page

[aboutsaffron]

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/

[Primalhound]

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

[yodiewan]

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?

[aboutsaffron]

...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!

[Dr. Bork Bork]

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!

[aboutsaffron]

well, you could make spring rolls with nori, i suppose. or just give in & use rice paper once in awhile. ^^

[mizski]

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.

[lil_earthmomma]

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!

[aboutsaffron]

@lil_earthmomma: Interesting! I'll have to try it next time. Thanks for letting us know!

[mizski]

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/