Egg drop soup is a traditional Chinese soup that has been enjoyed by millions for a very long time. In China, eggs are an important source of protein. Traditional ways of cooking eggs in China are much different than the good old fashion American sunny side up or poached eggs. In China, eating Pidan, century eggs or thousand year old eggs has been a delicacy for hundreds of years. Century eggs are typically preserved duck or chicken eggs, made by mixing lime, ash, and salt, forming a clay mixture in which the eggs are covered in. The eggs sit for weeks (up to 100 days). During this time, the pH inside of the egg changes and the proteins within the egg denature. In the end, you are left with a gel like, amber colored outer layer, and a dark green middle to the egg. As well, China has a history of eating and cooking quail and turtle eggs. Despite some of these being what we may consider oddities, common and Americanized Chinese foods are popular in the United States and continue to be a favorite culture of food enjoyed. So, why not learn to make some of it on your own?!
Ingredients:
4 cups of chicken (or vegetable) broth
3-5 green onions
1 tablespoon ginger, minced
4 teaspoons cornstarch
1 tablespoon soy sauce
2 teaspoons sesame oil
4 large eggs
2 tablespoon water
1/4 teaspoon white pepper powder
1/4 teaspoon sea salt or kosher salt
Directions: Yield about 4 servings
-Chop green onions, leaving the green and white parts of the onion separated (do not discard either color)
-In a small bowl, whisk the eggs together
-In a large pot, combine broth, ginger, and the white part of the onions
-Place the pot on the stove over high heat, until it beings to boil
-Once boiling, turn heat to low and let simmer
-In a separate bowl, combine cornstarch and water, mixing until cornstarch is dissolved
-Pour the cornstarch mixture into the simmering pot
-Stir in soy sauce, white pepper, and salt
-Once ingredients have sat for 1-2 minutes, add eggs to the soup. Do this by holding a fork above the broth and drizzling whisked egg through the prongs of the fork, back and forth until all the eggs have been used
-Let the eggs cook in the broth for about a minute, then mix the soup, to break apart eggs into smaller pieces
-Take the pot of soup of heat and pour into desired number of bowls, garnishing each bowl with the green part of the onion and a drizzle of sesame oil
-Enjoy!
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