Egg Drop Soup Chips Recipes

EGG DROP SOUP & CHIPS

Steps:

• 1. Heat the oil. I use a Fry Daddy that is turned to the hottest setting (400-450 degrees). Fry the chips before making the soup.
• 2. Remove the wrappers from the package. I do this by turning the package upside down, and using the tip of my knife to cut an "X", from corner to corner. Divide the wrappers into 2 equal stacks. Set one aside.
• 3. Carefully separate each wrapper, and make a new stack, keeping them perfectly aligned. (I use a flexible cutting mat.)
• 4. Using a large knife with a wide straight blade, begin at the top of the stack, and make one swift cut from top to bottom. Repeat 2 more cuts, and this will yield 4 stacks.
• 5. Turn your cutting surface one-quarter turn, and make 3 more cuts, to yield 16 stacks of squares.
• 6. To separate for frying, carefully scoop up handfuls of wrappers, raise your arms and just drop them onto cutting mat. Continue this until all pieces are separated.
• 7. Once oil has reached at least 400 degrees, (or the light goes off of Fry Daddy) drop a handful of wrappers into the hot oil. Using a long handle fork, IMMEDIATELY and CONTINUALLY, gently stir and separate the chips to promote even cooking.
• 8. When they JUST BEGIN to turn LIGHT brown, remove them from the oil, (if using a frying basket, let drain over pot while shaking to remove as much oil as possible) and place into container that has been lined with paper towels. They only take a few seconds to cook!!! They will continue to darken after being removed from the oil.
• 9. After each batch has been fried, allow the oil to reheat before frying another batch. Once the 1st stack has been fried, repeat Steps 3-8 for the 2nd stack. (I use separate air tight storage containers for each stack.) Allow chips to cool thoroughly before covering. They will keep for a couple of days .... but are best when eaten the 1st day!!!!! Ummmm, soooo crunchy!!!!!
• 10. EGG DROP SOUP
• 11. To a medium size saucepan, add chicken broth, 3-4 drops of yellow food coloring and chicken granules. (For many years, I have been using a dropper that originally contained a nose allergy medicine that I sterilized really well. It holds a whole bottle of yellow food coloring, measures out just the right amount and keeps my hands stain free!! Also, I really like using my glass saucepan!)
• 12. Add corn starch, and stir well to blend. (The picture shows less corn starch because I was only making 1 serving.)
• 13. Cook on medium fire, stirring occasionally to prevent corn starch from sticking to the bottom of the pan. After it comes to a rolling boil, cook for no more than 30 seconds. Remove from fire.
• 14. DO NOT STIR!! Immediately add green onions, then, WITHOUT STIRRING, slowly drizzle the beaten egg onto the broth. Let set for a couple of minutes before stirring. NOTE: If the broth is moving, or is being stirred during the addition of the beaten egg, the soup will be cloudy, and there will be no egg pieces.
• 15. Pour into your favorite bowl, sprinkle a little black pepper on top ...
• 16. ... grab some chips ... and you're in for a REAL TREAT!!!!! It's soooo soothing!!!!
• 17. NOTES: Chicken Broth - We prefer Butterball (Reduced Sodium). If you cannot find this, try a few GOOD brands to find the one with the richest flavor. WON TON WRAPS - I use the Frieda's brand. The LaSoya brand does not taste as good, nor do they fry as well. I actually prefer the taste of the Wing Hing brand, but they tend to either have too much corn starch on them, which has to be scraped off, or not enough, which makes them really hard to separate. And, our local warehouse distributors are no longer carrying them. Be sure to buy the freshest date possible, because as they get old, they do not separate well, nor will they puff up as they fry!!! GREEN ONIONS - I slice up the whole bunch of onion tops, and place the excess in a plastic container and freeze for later use. They keep really well!!

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

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

EGG DROP SOUP

Steps:

• Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer. Let cook for 20 minutes.
• Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. Whisk eggs with remaining teaspoon cornstarch.
• Whisk wine-cornstarch mixture into soup until combined. With the soup on a low simmer, stir once with a spoon to make a slight current. Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons. Allow 10 seconds to set, then stir gently to break them up as you like.
• Top thickly with scallions and ground pepper, 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.

EASY EGG DROP SOUP

Steps:

• Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
• Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

CRISPY CHINESE NOODLES (RESTAURANT STYLE)

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.