Egg Drop Soup for the Hungry

Sometimes waiting for payday, if you are fortunate enough to have one, can be rough. Perhaps, each Thursday, I will publish a “getting by” recipe.

We will begin with the easiest and cheapest that I can think of.

Egg Drop Soup

Okay, so we are not going to win any culinary awards here, but for $3.00 you can feed 6 people. It is warm in the stomache…a bit of a comfort food…awesome when you are sick. Little kids can cook it and be very proud of themselves that they are helping out.

We will start with just 2 servings so you won’t be too overwhelmed. Plus- if you hate it? You haven’t wasted all you eggs. The whole thing is ready in about 7 minutes. Go!

Ingredients:

4c. water
4 bouillion cubes (Beef gives the fullest flavor but whatever you have on hand is fine)
4 eggs

Bring the water and bouillion to a rolling boil on high heat. While you wait, crack the eggs into a decent sized bowl and whisk the hell out of them. Once the broth is really boiling, drizzle the eggs in slowly, while you move the cooked bits out of the way with your stirring utensil. Pull it off the heat immediately and serve.

If the eggs come out lumpy, either you are pouring them in too quickly or not moving the cooked egg out of the way.

If it seems to be too broken up, for lack of a better term, the broth wasn’t boiling strongly enough. Your eggs may also have taken on a brownish broth color…same thing.

If you can see bits of white, you didn’t whisk the hell out of them.

Chives are a sunny touch, if you’ve got them.

Wasn’t that easy? Even Lorelei Gilmore could make it.

Bon Appetit!