This egg theme could easily go on for another week. I still have scads of things I could share. I will save them for another time.
In spite of there being a plethora of things to do with eggs, one of my epiphanies was learning how to make the perfect egg drop soup. And, honey, I'm talkin' the perfect soup here. The broth is gentle yet savory, the scallions are in prime shape to contribute their special qualities, and, most important, the egg is perfectly incorporated. Not even Mao himself could have done this any better.
You need to make some dashi broth, which these days is most easily accomplished with dashi “tea bags”. Bring 4 cups of water to a boil. Drop in 2 dashi tea bags, cover and allow to steep for 10 minutes. Remove and discard the bags. Stir in a scant Tbs of miso paste until dissolved and you've got a delicate base for your soup.
Have available 2 large eggs well beaten with two Tbs water in them. Also have ½ cup thawed frozen peas, and 2 finely chopped scallions. Bring the soup back to a simmer. Once again remove from the heat. Take a fork and stir the soup in one direction to create an eddy. Slowly pour the eggs through the tines of the fork, not in the center but toward the outer edge where there is a fair amount of movement of the liquid. Immediately add the peas and scallions and serve at once. A few squirts of lemon juice would not be a bad idea. Not essential. If you get this technique down you will understand why this is often call egg "flower" soup.
In spite of there being a plethora of things to do with eggs, one of my epiphanies was learning how to make the perfect egg drop soup. And, honey, I'm talkin' the perfect soup here. The broth is gentle yet savory, the scallions are in prime shape to contribute their special qualities, and, most important, the egg is perfectly incorporated. Not even Mao himself could have done this any better.
You need to make some dashi broth, which these days is most easily accomplished with dashi “tea bags”. Bring 4 cups of water to a boil. Drop in 2 dashi tea bags, cover and allow to steep for 10 minutes. Remove and discard the bags. Stir in a scant Tbs of miso paste until dissolved and you've got a delicate base for your soup.
Have available 2 large eggs well beaten with two Tbs water in them. Also have ½ cup thawed frozen peas, and 2 finely chopped scallions. Bring the soup back to a simmer. Once again remove from the heat. Take a fork and stir the soup in one direction to create an eddy. Slowly pour the eggs through the tines of the fork, not in the center but toward the outer edge where there is a fair amount of movement of the liquid. Immediately add the peas and scallions and serve at once. A few squirts of lemon juice would not be a bad idea. Not essential. If you get this technique down you will understand why this is often call egg "flower" soup.
When I was a kid we used to go to this Chinese restaurant that served the best egg drop soup! My mom used to make what she called a poor white version using Lipton noodle soup!! I know that might make your head spin, but she was pretty good with the egg technique, despite the choice of the base!!
ReplyDeleteinstead of lemon, try chinese black vinegar, plus lots of white pepper! that's how you make hot and sour (egg drop) soup ;)
ReplyDeletelove all the egg recipes so far! i agree, you probably can go on forever. i love eggs.
Oh My - this looks wonderful - I am going to give it a try!
ReplyDeleteYum! Egg drop soup. That sounds good right this moment! And I learned something -- dashi broth. What an idea!
ReplyDeleteI didn't know they sell tea bags to make dashi broth - that's so helpful! Love the soup, looks delicious.
ReplyDeleteMary
How delicious! I love dashi broth. Well, I certainly wouldn't mind another week of this egg theme.
ReplyDeleteI have never even heard of dashi broth which might explain my lack of a great egg drop soup.
ReplyDeleteThank you for reminding me of this type of soup- so perfect for when you're feeling a little under the weather...
ReplyDeleteEgg drop soup is one of my favorite. I tried to make this one time, but I don't have the technique like you have, I cannot make the egg drop on the broth the way it should be. Like what you said, it needs few practice. Dashi broth, interesting. I think I will try this, I used chicken broth the last time.
ReplyDeleteMade me laugh on the part "Even Mao cannot even make this any better" You're too much.