Sometimes I just need to reboot my system with good clean food. For the past few days, I have been having a lot of chicken broth. It is easy on the system, it fills you up, and depending on what you add to it, it is usually very nutritious with all that protein and collagen. The cholesterol in the egg actually feeds your brain, so this is a great soup to start your day. Yesterday I made eggdrop soup with kale for added nutrients. Today I made just plain eggdrop soup. It is SO simple. Let me give you the super easy instructions.
For each serving, pour about 2 cups of chicken broth (homemade or store bought, this was free range organic from Aldi’s) into a kettle. Bring to a boil.
Once at a boil, turn off the heat drop in two eggs per serving. These are right out of the shell, NOT whisked. RESIST the temptation to stir until you count to at least five, maybe ten. Then give it a stir. Some days I leave the yolk whole, being careful not to break it and some days I make sure it breaks. When it breaks at five seconds, it will turn your soup a beautiful golden hue. Today mine was ten seconds and I broke one. You see both the shreds of white and the shreds of yellow. The other I left whole. It was a ball of golden deliciousness. Yesterday I whisked all at once and the soup was a thick golden yellow with white shreds, just like you get in an Oriental restaurant.
That’s it! Isn’t that quick and easy??? Everyone will be impressed!! Depending on the broth, you may want to add some salt and pepper. With store-bought, I always do. With my homemade, I don’t need to do that.
Making it Your Own
You can play with the soup adding anything you want. As I said, yesterday I added frozen kale. The day before it was frozen spinach. Last week I was trying to use up the last of my fresh organic baby spinach, so I put that in. My broth has ginger in it. That’s a good addition. Mushrooms would be good. If you have leftover veggies from the night before, and you think they will taste good in your soup, stir them in AFTER the eggs are stirred It will quickly cool your soup as it warms the veggies, making it ready to eat instantly.