EGG DROP SOUP

Hard to escape this winter’s end without a case of the sniffles—hopefully brief.  Chicken soup is the universal remedy, but unless you can call the deli for delivery, have a very good friend who leaves a pot on your doorstep, or are truly motivated to get some home-made soup underway, this quick and easy version might be the get-well gift from heaven.  Chinese take-away egg drop soup seemed a bit mysterious until a cooking video pulled back the curtain.  Easy—yes.  Fool proof—just about.  In about 15 minutes you can curl up with a nice hot mug of soup.  And this is another really good reason to always have some store-bought chicken broth in the pantry.

• 2 eggs, lightly beaten
• 4 cups chicken broth
• Salt and pepper to taste
• A drop or two of sesame oil
• Finely sliced scallions, if you have them

In a roomy pot, bring the chicken broth to a boil.  With broth boiling, slowly pour in the beaten eggs in a thin stream.  Using a wooden spoon, stir the eggs clockwise as you pour, for at least a minute.  Stir quickly if you want shreds of egg, or more slowly if you want thicker ribbons.  After a minute, remove pot from heat and add salt, pepper, sesame oil and sliced scallions.

The Kitchen Hive