How do you make a good Egg Drop Soup?

Question

I have gone to allrecipes.com........I want everyone else's recipe

Answer 1

First make a good chicken stock the day before, refrigerate overnight this will allow all the fat to come to the top. Skim off the fat and discard. I use the backs of the chicken they have more gelatin and add body to the stock. Egg drop soup is easy. After removing the fat bring stock to a boil, lower to a simmer and adjust the seasoning. Take a Tablespoon of corn starch and dissolve it in a little cold water, and add it to the stock (1 quart) bring back to a simmer and then add your eggs. Beat 3 eggs per I quart of stock, slowly dizzle the eggs into the stock using a pair of chopsticks or fork, form a figure 8 in the soup as you pour in the eggs. Once the eggs are added turn off heat, and serve. To adda little uniqueness to the soup garnish with diced tomatoes.

Answer 2

Well I have to make this soup at work about 2 or 3 times a month and they seem to love the way I make it. I am usually cooking for about 200 people so I will try to make this recipe to fit into a 4 quart pot(a gallon) instead of my 4 gallon pot at work. By the way, my spelling is horrible

What you will need:
3 quarts chicken broth
1 tablespoon soy sauce
2 tablespoons terriyaki sauce
1 or 2 eggs beaten {this depends on how much egg you like in your soup)
2 stems of green onion chopped
1 tablespoon cornstarch

What to do:
Put in the pot the broth, soy sauce and terriyaki sauce and bring to a boil. dessolve the cornstarch with about 1/4 cup of cold water and add to the boiling water, stir in the cornstarck mixture. This will thicken the soup. Now beat your eggs and add very slowly to the soup while it is at a rolling boil. Stirring in the egg will break it up to much, so let the boiling affext take care of that for you, just remember to pour the eggs in slowly. now give it a slite stir, chop up the green onion and add to the soup right before you serve it

Answer 3

Chop onion, tomatoes, cilantro and a green pepper, the hotter the better. Fry them all in a pot with a bit oil. Add chicken broth, sweet cream and some pieces of string cheese (to the same pot). Just right before serving, drop the eggs and a leaf of epazote if you find it where you live, that is. Serve and enjoy.
This is a wicked remedy for hangovers, too.

Answer 4

1 (14 ounce) can chicken broth
1 slice fresh ginger
1/2 teaspoon dried parsley
1/2 teaspoon dried onion flakes
1 egg, lightly beaten
1 teaspoon cornstarch

Boil ginger, parsley, and onion in broth for 5 minutes.
Mix cornstarch with a little water, and add to broth.
Heat until slightly thickened.
Remove ginger and discard.
Remove from heat and slowly pour egg into broth while stiring.
Enjoy!

Answer 5

go to allrecipes.com!