Eggs Away!

Egg Drop Soup

6 cups low sodium chicken broth
1 tbs soy sauce
1/8 tsp ground ginger
1/4 tsp white pepper
1/2 tsp salt
2 tbs corn starch
2 green onions, chopped fine
2 eggs

Bring chicken broth to low boil, adding soy sauce, ginger, white pepper, and salt. In a separate bowl, stir corn starch and 1/4 cup of the chicken broth together, then add back to the pot. Add green onions.

In a small bowl, scramble eggs gently. Turn off heat, stir quickly in a circular motion, and immediately pour egg through the tines of a fork into the pot, stirring as needed to keep the eggs from clumping.

The above recipe is a bit of an amalgamation of various recipes I found - none of them was exactly what I wanted. We didn't have any green onions, but I'll definitely use them next time. Also we only had 2 cups of homemade chicken broth, so I added 4 cups of Trader Joe's concentrated chicken broth. With the amount of cornstarch I used, we didn't get the almost supernaturally thick soup you get for Chinese take out, but I was afraid to add more. I assume they use just a heck of a lot of cornstarch (or arrowroot?), but for all I know it could be plutonium.

I'm not a huge fan of egg drop soup, but Isaac has been wanting to make it for a long while now. We did have a couple of 'clumps-o-egg' because we had some issues with the pouring and keeping the broth moving business, but the egg wasn't overcooked, so I was pretty happy with the result.



As you can see, we had egg rolls and rice along with the soup.

Kid ratings:

Christopher Robin
Collin
Isaac	X "ten million, ten thousand, ten hundred, ten trillion, and ten"
Annette	X "ten hundred"

For desserts, we had brownies and ice cream. The recipe:

Baker's One Bowl Brownies

4 squares Baker's Unsweetened Chocolate
3/4 cups (1 1/2 sticks) butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)

Heat oven to 350 F (325 F for glass baking dish). Line 13X9-inch baking pan with foil extending over edges to form handles. Grease foil.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla until well blended. Stir in flour and nuts until barely mixed. Spread in prepared pan.

Bake for 30 to 35 minutes or until toothpick inserted into center comes out with a few crumbs. Don't over bake. Cool in pan. Lift out of pan onto cutting board. Cut into squares.

Makes about 24 brownies

Yes, I know, not exactly fancy. Plain 'ole Baker's chocolate instead of a nice fancified Valrhona or Green and Black? Yeah, but they're *brownies*. The above is my favorite brownie recipe so far (Sorry, Alton). I believe the recipe is (c) Kraft Foods. Reproduced here for educational purposes.

Oh, and we leave out the nuts.



-RN