For the secret ingredient eggs, I decided to make egg drop soup. It was okay. I didn’t really like it as much as I like egg drop soup from Chinese restaurants. I think I might have made my slurry improperly, and so it didn’t thicken quite right.
However, it’s very easy to make. It’s just 4 quarts of chicken stock with 1/2 teaspoon grated ginger and a tablespoon of soy sauce. Bring that to a boil. Separately mix 1 tablespoon of cornstarch with an extra 2 tablespoons of chicken stock. Once the soup is boiling, stir this mixture in slowly while stirring. Reduce heat to a simmer, slowly pour in two lightly beaten eggs while stirring. That’s my favorite part – watching the eggs sort of feather out. Then remove from the heat and add 2 chopped green onions.
And there you go. Personally, I’ll probably just order take out next time and make less of a mess 🙂