Something that really hits the spot on a rainy day (and another, and another, and you’re stuck inside watching pirate movies) is a hot bowl of egg drop soup.
The recipe we found online was from “Souped Up Recipes” We followed along with her pretty easily steps. Best of all, soups are usually very filling during the winter. If you save and then reheat, best to do it on the stove rather than the frustration of uneven microwave cooking where the bowl gets hot, but the soup stays cold.
Yeah, usually, I don’t always feel confident that I can do something all by myself, but this was so simple, I thought I could do it alone without a hitch, but I prefer doing it with my darling because it’s now part of how we bond; not just cooking it together, but sharing the meal afterwards, talking about how it went, what we do and don’t like, and what we would like to do next time. Sometimes we come up with full-on parties but because of what we can and can’t do right now, we have yet to throw one ourselves.
There aren’t too many eggs if you only make enough for 1 or 2 people. The whites came out nice and stringy. The onion was perfect, but the broth was absolutely terrible.
The execution went awry because took 1 bad suggestion. We used a bouyon packet instead of actual stock. Now, now, let’s not point fingers, especially not the naughty one. It was low sodium and seemed relatively safe on the outside. But the inside smelled like cat piss and tasted like that from a dog.
Heck, when I tried to do just a cup of broth with it, there were clumps like something tried to build a beach in my cup. We took a guess and ended up wrong. It happens to everyone; us included. From now on, we’ll stick to using stock, and trying super hard to keep the sodium levels down. This recipe has potential, but next time maybe we could try making our own broth, darling.
