Easy Egg Drop Soup.

Ok, so I lied.  I didn’t really drop an egg this morning.  The truth is, I had some Harry Potter business to take care of (Squee!).  Yes, I admit it.  I am a total Harry Potter nerd.  Anyway, I thought, since I was actually planning to make egg drop soup, it was only fitting to say I’d dropped an egg.  So yes, it’s late, but here’s my recipe for easy egg drop soup.  The final post of food that can be made in a pathetic hotel room kitchen.  (Yay!!)

Here’s what you’ll need: 

4 cups of chicken stock
3 eggs
3 green onions

Yep, that’s it. 

This will be one of the quickest, simplest soups you’ll make, and because of that it’s important to use high quality ingredients.  Especially when it comes to the chicken stock.  If you don’t have homemade, buy something really good.  Wolfgang Puck is my personal favorite. 

So, let’s get started.  Pour your chicken stock into a sauce pan over high heat.  Dice your green onions and throw them right on top. 

While you’re waiting for that to come to a boil, crack your eggs.  I like to use a measuring cup because it’s easy to pour from. 

Add a tablespoon of water and whisk.  When your stock comes to a boil, slowly pour in the eggs while stirring. 

Keep pouring and stirring. 

It looks like too much egg, but it’s not.  Trust me.  Just keep drizzling and stirring. 

As soon as it’s all in, remove the pan from the heat, and continue to stir for about a minute.  You can serve it with crispy wontons or chowmein noodles, or just sprinkle on a few more green onions like I did and slurp away. 

    

Ok, now back to talking about how AWESOME the final Harry Potter movie was.  Have you seen it yet? 

Egg-gregious error

My plan was to post an egg-ceptional breakfast recipe, but I dropped an egg. 

 

I promise there will be an egg-cellent post up later this afternoon.