Egg Drop Soup

This was something my paternal grandmother showed me when I was staying with them. I haven’t perfected it yet. Feel free to add suggestions. I tried different ways to cook this but it ends up either being salty or bland.

 

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Ingredients:

• 6 - 12 quail eggs, boiled
• 1 large egg
• 1/4 of the Knorr chicken cube or desirable meat stock
• 14.05 oz chicken broth
• 1/4 tbsp rice vinegar
• 1/4 tsp soy sauce
• 1/2 tbsp cornstarch
• green onions, finely chopped for garnish

 

 

 

 

 

 

 

Directions:

In a small pot, add water, 1 tbsp distilled vinegar, a dash of salt and 1 drop of olive oil. Place the pot over medium-high to high heat and bring the water to a boil. Carefully place the quail eggs into the pot, turn the heat down to medium, and continue to cook for 30 secs. Remove pot from heat and leave to cool for another 30 secs. Peel the eggs from its shell, and set aside in a bowl.

Place another pot at medium heat, and add chicken broth, chicken cube, and soy sauce. Stir well.

In a small bowl, break egg and mix with salt and pepper. When broth is steaming, add rice vinegar. Turn up heat to medium high.

Slowly pour egg into broth while stirring. Add quail eggs. Remove soup from heat and ready to serve.