Easy Egg Drop Soup Recipe

What’s the trick to making egg drop soup that’s yummy to sip? Check out this egg drop soup recipe, it’s quick!

There are emergency situations in life that need to be addressed as quickly as possible to control the caused damage as much as possible. Like when a cheesecake drops from undesirable heights when taken out of the oven. It’s good to have someone able to take care of the crumbs and spills of the cream.

Usually, but of course not always, husbands, kids and dogs are assigned to these incredulously daunting chores as their biological aspects and lack of self-control makes them perfect for such tasks.

Sure enough, not all the emergency situations are damage management. There are times when we have to pro-actievely take actions in order to avoid risky situations. Like taking out all the raisins or better not to put any into dried fruit bread to avoid tantrums thrown by the family’s five-year-old.

Probably this is the age when some parents are happy that dogs don’t need to grow this time of the age out as they never have one. Dogs are made to make people happy and eat everything’s given to them… mostly… even sofas.

So emergency situations occur time to time after the kitchen that can be solved by helpful hands and smiling faces but there are times when nothing can help but stuffing our mouth full and not to speak until everyone has a full belly around the table.

Unfortunately, for those that are not allowed to pop into a random fast food chain and pack up with any sugar filled meal on the way home, it can be quite a challenge to whip up some filling and healthy meal for a lazy weekend lunch, dinner or in fact any meal.

Luckily, it is not impossible though. We only need to open our mind and turn our eyes to the world to let all the good things come to us. True enough, we let in odd things, sometimes like Marmalade or Marmite but most of the world population has similar taste buds to ours and appreciate food as much as we do.

Opening up and trying new dishes will not only let us travel through cultures but make us a better person not to mention a better chef.

And why not try a dish that is made by Italians, the very same ones that invented pizza, Bolognese sauce or the Pasta carbonara.

The egg drop soup is not exclusively Italian though. It is spawned all around the globe as it doesn’t require much preparation and it provides a tasty meal in a very short time. It is also very popular in China, hence most of the recipes refer the egg soup as Chinese.

As with soups, the recipe can be loosely followed and allows a lot of wiggle room in terms of ingredients. Every soup is an egg soup as long as it contains egg.

So basically, all the egg soups are equal bot some are more equal than the others. The secret of making a tasty soup lies in the ingredients. The more ingredients we throw into the pot, the better the soup will likely taste.

Of course, we can make soups with a couple of bouillon cubes and to chew on something like pasta but that wouldn’t be too healthy, not very long lasting to smooth out raging kids.
In fact, a basic egg soup requires only some cumin, garlic, onion, tomato and celery leaves besides the egg, but of course we aren’t going to stop there now.

Why would we, when there are so many nice things around the world that make soups better, and us happier. All the vegetables we like and adore can be added into a soup without much hesitation.

This very egg soup recipe will be beefed up with carrot, broccoli, brussel sprouts and of course a touch of paprika but no one has to stop there. At serving a spoon of vinegar can be added to the dish but that’s up to the personal tastes and no at all required.

Ingredients

• 2 tablespoons / 25g Cooking oil
• 1 medium / 150g Onion (diced)
• 1 teaspoon / 5g Salt
• 1 teaspoon / 3g Cumin
• 2 cloves / 6g Garlic (crushed)
• 1 medium / 150g Tomato
• ½ teaspoon / 2g Paprika
• 1 tablespoon / 10g Celery or parsley (freshly chopped)
• 6 cups / 1500g Water
• Vegetables (Optional)
  • Carrot
  • Broccoli
  • Brussels sprouts
  • ….
• 5 medium / 250g Eggs
• 1 tablespoon / 15g Vinegar for serving per dish

How to make Egg drop soup

1. Pour oil into a pot, add salt and Saute on high heat until it gets a glassy / translucent look.
2. Turn the heat to medium and stir fry the onion until it gets a brownish caramelized look for about 5 – 10 minutes.
3. Add the cumin, crushed garlic, tomato and saute until garlic gets fragrant.
4. Add paprika, celery leaves.
5. Pour the water in. Add the optional vegetables put the lid on then bring it to boil. Once the soup starts to boil reduce the heat and simmer until the vegetables gets almost done for about 10 minutes.
6. Beat eggs in a bowl. Optionally, eggs with whole yolks can be added into the soup.
7. Stir the eggs slowly into the soup. Cook it ready in about 3 minutes. Whole yolks need more time and they don’t like to be disturbed much.
8. When the yolks get the desired hardness, the soup is ready to be served.

Enjoy!

F.A.Q.

How bad is egg drop soup?

Not bad at all. This egg drop soup is a healthy soup packed with vitamins and protein. It’s gluten free, diary free and keto without an effort.

What makes egg drop soup thick?

Some tend like to add corn starch but if we are hell bent on adding extra carbs we are better off making a garlic roux and using that for egg drop soup. We don’t have to add anything though as enough eggs will make it rich enough.

How to add egg to soup?

There are two ways to do that. The easiest is just to crack the egg into the soup and let it cook whole with the soup. The other method requires the egg to be beaten then slowly stirred into the soup.

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Egg Drop Soup

What's the trick to making egg drop soup that's yummy to sip? Check out this egg drop soup recipe, it's quick!

Course Low Carb Meal, Meal, Soup

Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 20 minutes

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Ingredients

• ▢ 2 tablespoons Cooking oil
• ▢ 1 big Onion diced
• ▢ ½ teaspoon Salt
• ▢ 1 teaspoon Cumin
• ▢ 2 cloves Garlic crushed
• ▢ 1 Tomato
• ▢ ½ teaspoon Paprika
• ▢ 1 tablespoon Celery leaves
• ▢ 6 cup Water
• ▢ Vegetables Optional
• ▢ Carrot
• ▢ Broccoli
• ▢ Brussels sprouts
• ▢ ....
• ▢ 5 Eggs
• ▢ 1 tablespoon Vinegar for serving per dish

US CustomaryMetric

Instructions

• Pour oil into a pot, add salt and Saute on high heat until it gets a glassy / translucent look.
  
• Turn the heat to medium and stir fry the onion until it gets a brownish caramelized look for about 5 - 10 minutes.
  
• Add the cumin, crushed garlic, tomato and saute until garlic gets fragrant.
  
• Add paprika, celery leaves.
  
• Pour the water in. Add the optional vegetables put the lid on then bring it to boil. Once the soup starts to boil reduce the heat and simmer until the vegetables gets almost done for about 10 minutes.
  
• Beat eggs in a bowl. Optionally, eggs with whole yolks can be added into the soup.
  
• Add the eggs to the soup. Cook it ready for about 3 minutes. Whole yolks need more time and they don't like to be disturbed much.
  
• When the yolks get the desired hardness, the soup is ready to be served.
  

Notes

Enjoy!

Nutrition

Serving: 100g | Calories: 28kcal (1%) | Carbohydrates: 1g | Protein: 1g (3%) | Fat: 2g (3%) | Saturated Fat: 1g (4%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 39mg (13%) | Sodium: 75mg (3%) | Potassium: 33mg (1%) | Fiber: 0g | Sugar: 0g | Vitamin A: 113IU (2%) | Vitamin C: 1mg (1%) | Calcium: 10mg (1%) | Iron: 0mg (2%)

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