RESTAURANT STYLE EGG DROP SOUP
This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.
Provided by W.J. Cory
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Nutrition Facts : Calories 76 calories, Carbohydrate 4.2 g, Cholesterol 149.2 mg, Fat 4.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 1142.7 mg, Sugar 1.2 g
EGG FRIED RICE
Quick and easy.
Provided by Krista B.
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
- Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
- Stir in the cooked rice, mix well and sprinkle with pepper.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g
RICE AND EGG SOUP
This is a meal in a bowl! I got this from the New York Times magazine. It is adapted from and similar to the Japanese dish, zousui. You can use any kind of broth and any kind of rice, though the starchier the rice, the thicker the soup will be. Add cooked veggies or pieces of meat for a heartier dish. Prep time does not include cooking the rice.
Provided by Debloves2cook
Categories Stocks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
- Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl.
- Beat well with a fork. (20 seconds).
- Remove the lid and circulate the broth with a fork to create a whirlpool effect.
- Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.".
- Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
- Season to taste with salt and fresh ground pepper.
- Ladle into bowls.
Nutrition Facts : Calories 202.6, Fat 6.5, SaturatedFat 2, Cholesterol 211.5, Sodium 833.2, Carbohydrate 21.2, Fiber 0.2, Sugar 1.1, Protein 12.8
FASTER FRIED RICE AND EGG DROP SOUP
When making fried rice, it's best to allow the cooked rice to cool completely before proceeding with the rest of the recipe.
Provided by EmilyStrikesAgain
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok or large skillet over medium-high heat.
- Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok.
- Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok.
- Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
- Add rice; stiry fry until heated through, about 2 minutes.
- Stir together all ingredients; toss with soy sauce and oyster sauce.
- For egg drop soup, heat chicken broth to a boil in a small saucepan. Drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. Serve in small bowls alongside fried rice.
Nutrition Facts : Calories 480.3, Fat 17.1, SaturatedFat 3.8, Cholesterol 264.4, Sodium 1815.3, Carbohydrate 56.5, Fiber 1.2, Sugar 1.8, Protein 23.4
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