Egg Drop Soup Chips Recipes

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.

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.

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.

Steps:

• 1. Heat oil. I use a Fry Daddy (with a basket) that is set to the hottest setting (400-450 degrees).
• 2. Remove the wrappers from the package. I do this by turning the package upside down, and using the top of my knife to cut an "X" from corner to corner.
• 3. Carefully divide the stack in half, making 2 stacks, keeping them perfectly aligned. (I use a flexible 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 cut pieces, 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 squares into the hot oil. Using a long handle fork, IMMEDIATELY and CONTINUOUSLY, 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, repeat steps 4-8 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. Ummmmmm...soooo light and crunchy!!!!!!

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.

Steps:

• Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
• Stir green onions into eggs.
• Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
• Makes about 3 cups deb