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-   -   Food and Drink Egg Drop Soup (https://chiefsplanet.com/BB/showthread.php?t=283169)

Psyko Tek 04-22-2014 09:14 PM
Quote:
Originally Posted by Canofbier (Post 10579047)
Late last Thursday, I drunkenly ordered 24 cups of chicken broth off of Amazon with the intention of making egg drop soup.

It arrived this afternoon and I threw together a simple but pretty decent soup:



Now, I enjoyed my soup, but I still have 20 more cups of this broth. Does anybody have some suggestions for ways to jazz this shit up?

I could also use some tips on how to get longer egg strings in the soup. I poured the beaten eggs into the boiling soup while actively stirring, and I wonder if the fork broke up the strings before they had a chance to cook.

salsa
and green chile


maybe fire up the grill
and pour the stuff on the ground next to it while cooking a steak?


best ideas I got

Buck 04-22-2014 10:05 PM
Just add Sriracha

GloucesterChief 04-22-2014 10:08 PM
Add some cooked chicken and curry powder.

nstygma 04-22-2014 10:55 PM
Quote:
Originally Posted by Dante84 (Post 10579154)
Yeah but does it look like art?
I could use some plopEgg soup right about now! :drool:

AustinChief 04-22-2014 11:22 PM
Quote:
Originally Posted by Buck (Post 10579536)
Just add Sriracha
/thread

TimBone 04-22-2014 11:34 PM
Quote:
Originally Posted by Buck (Post 10579536)
Just add Sriracha
This hea.

chiefzilla1501 04-22-2014 11:34 PM
Quote:
Originally Posted by Rausch (Post 10579318)
http://lmld.org/wp-content/uploads/2011/06/syringe.jpg

Get a cooking syringe like the one above. Suck up the egg and slowly press it out over boiling water in a circular motion...
I have tried to do the same things by swallowing eggs and pressing my penis over boiling water in a circular motion

chiefzilla1501 04-22-2014 11:41 PM
I'm a cooking snob, so I use homemade broth. But the Greek version of this is to mix the egg with a lemon and drop in with a grain (like orzo). Or just use broth to cook a grain like couscous or an easy rice pilaf until it fluffens.

Fire Me Boy! 04-23-2014 05:27 AM
Quote:
Originally Posted by chiefzilla1501 (Post 10579670)
I'm a cooking snob, so I use homemade broth. But the Greek version of this is to mix the egg with a lemon and drop in with a grain (like orzo). Or just use broth to cook a grain like couscous or an easy rice pilaf until it fluffens.

Fluffens? ROFL

Canofbier 04-23-2014 06:37 AM
Quote:
Originally Posted by Rausch (Post 10579318)
http://lmld.org/wp-content/uploads/2011/06/syringe.jpg

Get a cooking syringe like the one above. Suck up the egg and slowly press it out over boiling water in a circular motion...
Good idea! I'd get a more consistent pour this way for sure.

I don't own one of these already, but my enema ought to do the trick.

Pasta Little Brioni 04-23-2014 06:40 AM
Cook the meat separately bruh

Dave Lane 04-23-2014 09:14 AM
Turn it into hot and sour soup.

ptlyon 04-23-2014 09:39 AM
Quote:
Originally Posted by Dave Lane (Post 10579941)
Turn it into hot and sour soup.
+1

DaKCMan AP 04-23-2014 09:41 AM
24c of broth isn't that much. I typically use 8-10c of broth or stock when I make a soup.

You can make all types of different soups with chicken broth or there are several alternative uses (rice, quinoa, piccata, braised chicken, sauces, etc.).

ptlyon 04-23-2014 09:44 AM
What's a quinoa


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