How to Make a Chicken Egg Drop Soup
We are going to make a little turkey egg drop soup; I have all these turkey bones from the breast so we will make a delicious stock. And then I want to make this soup later on, and into this pot that is going to the stock for the soup. I threw in some fresh ginger that you can see over there.
You can see the stock is boiling away, I put in a little yellow food color in there and straps of scallions in there. And then we have the eggs over here which we are going to beat up and then strain it to the soup later and add some corn starch and a little soy sauce and we will have egg drop soup, turkey egg drop soup—thank you very much. Right after about three hours, we take all of the bones and the vegetables out of the stock and then that will going to strain it into this pot to finish soup.
Now we are going to make slurry with corn starch and water. And the consistency there it so it runs and we are going to add this to the stock to thicken it up. And then I will add the eggs and slowly drizzle in and it will thicken it to the consistently of egg drop soup. And now we check the consistency, it is not too thick just fine we add the beaten eggs into the China cup. And I will slowly just stir the soup slowly so we don’t have small particles of eggs. Isn’t that beautiful, it looks like Spetzler, it would be Spetzler if it had flour but this is egg drop soup.
Here we go, we got—we are going to add some scallion for this and you can add your soy sauce to it. And then we have nice pot of turkey egg drop soup, I will put some scallions in that beautiful bowl, take the soup. Lay the lid in and there we have a nice bowl of Turkey Egg Drop soup. Now where I use a turkey stock which might be difficult to make it home, you can buy a liquid chicken base. To simplify matters and use that and just follow the rest of the directions, never use a dry base always a liquid. It is not necessarily to use whole eggs either if you want to use just the egg whites, you can do that.
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