It was one of those weekends… a free weekend to do whatever it is that I needed to get done and instead I was a zombie-esque being due to some food that I had the night before that didn’t set well with me all night.
So in times like this what do I do? I make (white) egg drop soup!
No this is not one of those racist, politically incorrect recipes that various racial groups could shake their fists at and scream bloody murder at the recipe of being racist…
It just so happens that unlike traditional egg drop soup that uses egg yolks (or the whole egg) this recipe calls for ONLY the egg white.
4 cups chicken broth or stock
2 egg whites, lightly beaten
1/2 teaspoon sugar
Salt, to taste
2 teaspoons Chinese rice wine or dry sherry, optional
2 green onions, (spring onions, scallions) green parts only, thinly sliced into small rounds
1: In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
2: Add the sugar, salt, and the rice wine or dry sherry if using. Cook for about another minute.
3: Remove from the heat. Gradually stir in the egg white, stirring in one direction only. (Chopsticks are ideal for this if you have them). Garnish with the green onion and serve.
Ever since I started making my own ice cream I found myself in the peculiar situation of having to figure out recipes that uses strictly egg whites. I believe this is a slightly better choice over making Marshmallow Ice Cream.
No changes were made in the making of this recipe. It was just very straight forward and was enough to help settle my sick tummy for the day. Here’s hoping that it is enough.
As a side note… according to the original recipe:
Substituting egg whites for whole eggs reduces the fat content in this nourishing soup. Serves 3 – 4.