Wednesday, 4 March 2015

Egg Drop Soup

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

As I mentioned in a previous post, Abi is a very picky eater. To add protein to his diet, I give him boiled or poached eggs. But after his initial interest in egg, he is now creating difficulty in eating it. Since he doesn't eat protein in any other form, I don't want to stop giving egg. Similarly, he doesn't eat vegetables, so I make a soup of all vegetables (in different combination) for him every evening and somehow force it down his throat. 

Having chosen egg as an ingredient for the BM, I was thinking on what to make with egg. I struck upon the idea of making this soup. It perfectly combines vegetables and eggs (in fact, it can be made with chicken stock also, which I am planning to try next time). The best part was that Abi actually relished it and kept asking for more! I think I'm going to call this my dream-come-true soup!!!

Egg Drop Soup:

Ingredients for the soup:

1. Veg/ non veg stock -  2 cups (recipe for veg given below)
2. Eggs - 2
3. Cornstarch - 1.5 tsps
4.Salt and white pepper to taste

pouring the egg into the broth

1. Whisk the eggs in a bowl and keep aside. Its best to keep the eggs in a bowl/cup with sharp edges.
2.Take a saucepan and pour all but 2 tablespoons of the stock into it and bring it to a boil.
3 Mix corn starch with the remaining 2 tablespoons of stock.Then pour this mixture back into the saucepan. Let it boil for a minute while stirring it gently. The stock will get a bit thicker.
4. Lower the flame to the minimum.
5. Now, here's the part to be careful. Slowly pour the egg into the broth through a fork so that the egg does not lump up.Switch off the gas immediately.
6.Add the chopped chives for garnish and mix.
7. Let it sit for a minute and then serve.

How to make a Veg Broth:


1. Leftovers from cut vegetables like cauliflower stem and leaves, peas shell, potato skin, etc.
ingredients for the stock
2. Some cabbage leaves, 1 chopped carrot, 1 chopped turnip with leaves, chopped chives
3. Whole spices:
   a) ginger - 1/2 inch
   b) star anise - 1
   c) cloves - 2-3
   d) bay leaf - 1 piece
   e) cinnamon stick - 1/2 inch
4. Water - 3 cups


1. Put all the ingredients in a cooker. 
2 Bring it to one whistle and simmer for about half an hour.
3. Once the steam is gone from the cooker, take out all the veggies in a strainer and mash it nicely so that the juices pass through the strainer.
4. Vegetable broth is ready!

in the cooker
after cooking


Priya Suresh said...

I just want a bowl of this soup rite now, will definitely keep me warm.

vaishali sabnani said...

Interesting recipe , i am sure the egg lovers will enjoy it.

Kuldeep Sahai said...

Had heard that interest is more loved than the prncipal, but now actually have started feeling it reading your blogs!
Now, my wife and I are so eagerly looking forward to doing what you are doing for your grand child!
Hats off-you make things look soveasy and happy!👏👏

Srivalli said...

Interesting version of soup..egg lovers would surely welcome this change.

Annu Swamy said...

Priya, you are welcome any time!

Dr. Sahai, does it mean that you are expecting a new addition to your family soon??? Thank you for your praises - you are too generous!

Thanks Srivalli - I am hoping everyone who tries it , enjoys it!

Harini-Jaya R said...

I am sure egg lovers will love this.

Suma Gandlur said...

I bet the egg lovers would enjoy this.

sneha datar said...

This soup looks delicious and a interesting recipe.

Pavani N said...

Such a comforting and delicious soup.

sansingh said...

Seems tempting.Let me try it out.

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