Friday, 14 October 2016

Hot and Sour Egg Drop Soup

IT'S World Egg Day. I love eggs. They are so versatile and so quick and easy if you want to rustle up a snack. What could be better than boiled eggs and soldiers? Then there are all the recipes that require eggs, including quiches, omelettes, frittatas, cakes, pancakes and mayonnaise - the list is endless.

To honour World Egg Day, here's a slightly more unusual recipe from The Incredible Edible Egg website. It is incredibly quick to cook. However, you might want to use your own broth, rather than canned.

Hot and Sour Egg Drop Soup

Serves 4


2 cans  (14-1/2 oz. each) ready-to-serve chicken broth
1 can (8 oz.)  sliced bamboo shoots, drained
1 cup  shredded carrots
1 cup  frozen peas
1 can (4 oz.)  sliced mushrooms, drained
1/3 cup  rice wine vinegar
1 tbsp.  soy sauce
3/4 tsp.  pepper
1/4 cup  cold water
2 tbsp.  cornstarch (cornflour)
4  eggs, well beaten


Combine broth, bamboo shoots, carrots, peas, mushrooms, vinegar, soy sauce and pepper in large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
Mix water and cornstarch (cornflour) in small bowl until dissolved. Slowly stir into hot soup. While gently stirring soup, slowly pour in eggs. Remove from heat immediately and serve.

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