Lunch today was supposed to be the remainder of the broth from last night’s Four Flavours Soup.
I took the pot out of the fridge, and placed it on the cooker top.
Oh. I thought there was a little more than that left. Now what?
Luckily for me, we had plenty of eggs in the fridge. Sounded like that broth was in need of a little egg-dropification….
An egg drop soup is simply a simmering broth into which you slowly introduce beaten eggs, 2 in this case, stirring them with chopsticks as you do so.
The eggs quickly cook, forming beautifully silky strands of protein rich goodness.