Until just recently, I hadn’t had egg drop soup in a long, long time. That’s because the stuff they sell at Chinese restaurants is always polluted with corn starch. And who knows what else. And I didn’t think it was possible to find egg-drop soup anywhere else than a Chinese restaurant.
Here at the Beef and Whiskey Institute, we are always on the lookout for something that is 1) high in fat, 2) low in carbs, and most importantly, 3) easy as hell to cook. I’ve recently discovered a new dish that satisfies all three (as well as my belly): let me introduce you to egg drop soup, beef and whiskey style!
Here’s all you need:
- Some eggs, of course
- Chicken stock.
Mine came from saving the juices from cooking loads of chicken in the sous-vide supreme. This ain’t low fat at all, nosirreee bob! This stuff is full fat, and even comes with chunks of meat in it. It’s so full of fat its turns gelatenous in the fridge.
Unless you’re desperate, I wouldn’t advise using the chicken stock sold in the grocery stores, for some reason it’s is always no- or very low-fat. Phooey to that!
- Seasoning (salt and pepper will do. I used something called “Spike.”)
- Slices of bacon
- Whatever plant matter you may have around: I added some left over peas I found in the fridge.
It’s crazy easy to make:
- Season the chicken stock and add some chopped up bacon.
- Fire up the stove and boil the stock for awhile.
I’m not really sure how long you need to boil it, but I let it go for several minutes, just to make sure nothing nasty survives in there.
- At some point, add the peas (or whatever you feel like adding, if anything).
- Meanwhile, stir up your eggs.
- When you’re ready, turn off the stove and slowly pour the eggs into the stock.
- That’s it!