Eggdrop soup

A couple of years ago I finally cracked the code for making egg drop soup. I accomplished this with the assistance of Google. I don’t think a day goes by that I don’t google something or someone. What an amazing resource.

The secret lay in the technique used when “dropping” the egg into the broth. There are just two important things. First, whisk the broth vigorously in a circle, thus creating a little whirlpool in the pan. Second, drizzle in the egg through the tines of a fork held over the rotating broth, not in the center, but at the edge of the whirlpool. The egg cooks almost instantly and the soup should be served at once.It is also best to whisk the egg vigorously to liquefy it.

Egg drop soup (2 first course servings)

2 cups chicken broth
½ cup water

1 scallion, white and green parts chopped

¼ cup frozen peas

1 large egg, beaten

salt and pepper to taste

juice of 1/3 lemon

Add a little salt and pepper to the egg

Bring the broth to a boil in a saucepan. Salt and pepper to taste.

Whisk the broth in a single direction with a circular motion to get it moving in a circle. At once drizzle in the egg through the tines of a dinner fork. Add the lemon juice and peas.

Serve immediately garnished with scallions.