Breakfast Egg Soup Recipes

EGG-AND-MISO BREAKFAST SOUP

Steps:

• Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes.
• Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper.

EGG DROP SOUP

Steps:

• Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
• Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
• Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
• Ladle the soup into bowls, top with scallions, and serve!

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

BREAKFAST SOUP AKA BACON AND EGG SOUP

Steps:

• In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
• Remove and drain bacon; keep warm.
• Discard all but 4 tablespoons of the drippings.
• Over medium heat, stir the flour into the drippings, blending well.
• Cook roux over medium heat for two minutes, stirring constantly.
• Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
• Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
• Add freshly grated potatoes and instant onion; simmer for ten minutes.
• In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
• Stir into simmering soup and continue stirring constantly for three minutes.
• Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
• Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.

BREAKFAST EGG SOUP

Steps:

• Beat eggs and milk in bowl with whisk or fork.
• add salt and pepper.
• Melt butter in sauce pan on low to medium heat.
• pour eggs and milk into sauce pan and turn to high.
• Stir occasionally to blend in butter and keep contents on bottom from burning.
• Bring mixture to boiling point and reduce heat to medium.
• The egg soup will start to thicken and become lumpy.
• Leave on medium for about 1-2 minutes stirring to prevent burning.
• Turn off stove and let sit for another 2 minutes to finish
• thickening.
• Serve in bowl with toasted buttered bread.