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Before you jump to Easy Egg Drop Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.
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Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, of course. It's related to being functional, most of the time.
We hope you got benefit from reading it, now let's go back to easy egg drop soup recipe. To make easy egg drop soup you only need 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Easy Egg Drop Soup:
- Use of unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.).
- Use of water.
- Get of medium carrot, sliced into 1/4" thick slices.
- Get of garlic cloves, crushed.
- Use of kosher salt to start.
- You need of toasted sesame oil (optional).
- Provide of corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
- Provide of eggs, thoroughly whisked.
- Prepare of finely chopped green onion for garnish.
- Provide of black pepper.
Instructions to make Easy Egg Drop Soup:
- Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat..
- Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic..
- Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively)..
- Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking..
- Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :) ) Enjoy!.
The more you stir the smaller the egg 'drops' will be. There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. While it may seem daunting, egg drop soup is actually quite easy to prepare. With plenty of options for additions and substitutions, you can customize this recipe to your liking. For a heartier meal, add chopped chicken, ham, shrimp, or thinly sliced beef for an animal protein infusion.
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