- Nov 14, 2003
- 9,811
- 110
- 106
Anyone good at cooking it? I just made some for myself, since I had a craving for soup and there isn't really any other kind I can eat on Atkins.
You are just supposed to put a couple eggs in a boiling pot of chicken broth, right? The chicken broth's label said something silly about "do not boil, do not add water". So I added a little water and brought it to a boil. Then I added the eggs, I decided to do 3 eggs because I was pretty hungry. I ended up dropping in half of an egg shell but I was able to fish it out and other than ending up a little lumpy that part went well. Almost immediately after adding the three eggs the soup started to get foamy, so I took the pot off the heat and served some to myself in a bowl.
It tasted fine, but not the same as what I remember from the local cheap Chinese carryout place. Thinking about what I could add to it, I saw a can of black olives I recently opened. Thinking "why not", I poured a little bit of the black olive juice into the bowl... and that did it. It tasted just like the soup I get in a restaurant. I even decided to add a whole black olive to the last bowl, and it tasted great.
What else can I add to egg drop soup to make it taste decent? I'm on Atkins, so it has to be carb-free or nearly carb-free.
You are just supposed to put a couple eggs in a boiling pot of chicken broth, right? The chicken broth's label said something silly about "do not boil, do not add water". So I added a little water and brought it to a boil. Then I added the eggs, I decided to do 3 eggs because I was pretty hungry. I ended up dropping in half of an egg shell but I was able to fish it out and other than ending up a little lumpy that part went well. Almost immediately after adding the three eggs the soup started to get foamy, so I took the pot off the heat and served some to myself in a bowl.
It tasted fine, but not the same as what I remember from the local cheap Chinese carryout place. Thinking about what I could add to it, I saw a can of black olives I recently opened. Thinking "why not", I poured a little bit of the black olive juice into the bowl... and that did it. It tasted just like the soup I get in a restaurant. I even decided to add a whole black olive to the last bowl, and it tasted great.
What else can I add to egg drop soup to make it taste decent? I'm on Atkins, so it has to be carb-free or nearly carb-free.