EGG YOLK SOUP RECIPES

RESTAURANT STYLE EGG DROP SOUP RECIPE | ALLRECIPES

Restaurant Style Egg Drop Soup Recipe | Allrecipes image

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

Provided by W.J. Cory

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups chicken broth, divided
? teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1?½ tablespoons cornstarch
2 eggs
1 egg yolk

Steps:

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Nutrition Facts : Calories 76 calories, CarbohydrateContent 4.2 g, CholesterolContent 149.2 mg, FatContent 4.1 g, FiberContent 0.1 g, ProteinContent 4.9 g, SaturatedFatContent 1.2 g, SodiumContent 1142.7 mg, SugarContent 1.2 g

RESTAURANT STYLE EGG DROP SOUP RECIPE | ALLRECIPES

Restaurant Style Egg Drop Soup Recipe | Allrecipes image

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

Provided by W.J. Cory

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups chicken broth, divided
? teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1?½ tablespoons cornstarch
2 eggs
1 egg yolk

Steps:

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

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GRANDMOTHER'S CHICKEN SOUP WITH UNBORN EGG YOLKS RECIPE ...

From m.cookeatshare.com
Reviews 1
Calories 343 per serving

* Note: Made by pounding the hard boiled yolks of 3 Large eggs with a little flour and salt, then stirring in the raw yolk of an egg and rolling the mix into little balls. Bring the hen and her parts to a quick boil in the water and carefully skim the foam before adding the vegetables and seasonings. Add in the onion, carrot, celery, bay leaf, peppercorns, and salt. Simmer gently for 2 1/2 hrs. Strain carefully, using the chicken meat for another recipe and throw out the remaining bones, vegetables, and seasonings. If you have the chicken ovary at the ready, return the broth to a simmer when you are ready to serve the soup and slip in the unborn Large eggs. If you are taking the "egg ball" route, return the broth to a boil, drop the little balls into the pot, cover, and cook for 5 - 10 min. (You can also cook these in boiling water in advance, then add in to the simmering broth when you are ready to serve it.) Serve warm to 8 to 10 people. Comments: With great thanks and appreciation to reknowned cartoonist Sidney Harris and Dutch hydrologist Wiebe van der Molen. This is a story as much about lost American soup traditions as it is about my own ignorance and about international problem solving on the Web. It all began when I contacted Mr. Harris, as part of my Faves of the Stars! effort, and asked him if he would contribute his favorite soup. He was kind sufficient to respond with what he said was not necessarily his favorite soup, but which "certainly was unique and memorable." To wit, a chicken soup made many years ago by his grandmother in Brooklyn "which contained tiny Large eggs (yolks only)...and I very much enjoyed these little round yolks." Tiny egg yolks in soup I had never heard of such a thing...nor did anyone else I asked...nor did the combined food resources of two different libraries. I suggested the possibility of farfel, small egg-rich dumplings also known as "egg barley" No, Mr. Harris said, "they were definitely Large eggs - but, as I mentioned, appeared to be only yolks. They varied in size, and were close to the size of a marble. There would be a few in a bowl of soup - 3 or possibly 4. It's possible she bought live chickens, and found these very young Large eggs in the bird." At this point I turned to the Web, ultimately locating a Dutch hydrologist who'd graduated in Agricultural Engineering in 1949, helped drain an inland sea in the Zuiderzee polders for agriculture, taught at Wageningen Agricultural University in the Netherlands till retirement - and along the way built a henhouse and began raising and observing chickens. Oh yes, he assured me, tiny yolks in chicken soup are entirely possible, so long as the chicken is freshly slaughtered. One simply removes the chicken's ovary and releases the cache of unborn egg yolks into the simmering broth. Here is how he described the process: "Producing an egg is similar to making a car. You start with something, put it on a conveyor belt and add in all things which are needed. So does the hen. She starts with the yolk. She has thousands of very small ones and some of them start growing. So it looks like a bundle of grapes, with a big one for tomorrow, a smaller one for the day after and a still smaller one for the next day (but she might take a day off now and then). Old granny obviously slaughtered a chicken, took the ovary out and used the unborn yolks for her soup. Nothing wrong with it. "...When the yolk is fully grown, it is released from the ovary and falls into a large funnel at the beginning of a long tube, the oviduct. This acts as a conveyor belt: egg white is added, then the chalaza (the two wound-up strings at either end of the yolk) and finally the shell. Then it has come nearly at the end of the journey, but there it is halted for a long time. Adding white does not take much time, perhaps 1 to 2 hrs, but making the shell lasts about 24 hrs. When finished, but still inside, it is already hard. It is the same material as limestone: calcium carbonate. "...Immediately after laying, a new yolk is released. But the process takes longer than a day, and when the egg comes around noon, the animal takes a day off and starts very early the next. A well-behaved chicken, therefore, lays some 6 Large eggs per week." So what about the final recipe Here it is - and with a reasonable facsimile substitution for the unborn Large eggs for those of us who do not slaughter our own chickens. I found this "egg ball" recipe in a 19th century American cookbook.

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EASY, DELICIOUS RECIPES WITH EGG YOLKS - I REALLY LIKE FOOD!

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Category Dessert
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Sep 23, 2015 · Instructions Heat bone broth to barely a simmer with green onions. Place 2 egg yolks in a small bowl and gently pour heated broth over top. Allow to sit for a few minutes before enjoying – to heat the yolk. Feel free to eat the egg yolks whole or break them up...
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VELLUTATA SOUP: TRY IT WITH AN EGG YOLK! - LA CUCINA ITALIANA

Nov 14, 2021 · To make a creamy vegetable soup into a single, protein-packed dish try adding one raw egg yolk per person to the soup with the heat turned off at the end of cooking. Stir gently until thickened and creamy. The heat of the vellutata will cook the egg yolk and the result will be a rich custard-like consistency.
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FALL AVGOLEMONO SOUP - AMERICAN EGG BOARD

Aug 30, 2019 · Nutritional Info. Ingredients & Directions. Ingredients. Directions. Directions. In a large saucepan, SEASON the stock with salt and pepper and BRING to a simmer. TRANSFER 1 cup of hot stock to a blender. ADD 1/2 cup of the cooked rice, egg yolks, whole egg and lemon juice and PUREE until smooth.
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17 WAYS TO USE UP LEFTOVER EGG YOLKS | ALLRECIPES

You can freeze egg yolks in ice cube trays. But first, you'll want to mix about 1/3 tsp. of salt or sugar into each yolk. This keeps the yolks from gelling in the freezer. Once the yolks have frozen, you can transfer them to a freezer-safe container. Just thaw them the night before you plan to cook them. 1 of 17.
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Jan 28, 2015 · Use 3 whole eggs + 3 egg yolks instead of 5 whole eggs. The yolks will color the soup more deeply. I prefer using 5 whole eggs because I never know what to do with the leftovers when I separate eggs, and I hate wasting food. So there you go! Easy, 15 minute egg drop soup from the comfort of your own home.
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37 EGG YOLK RECIPES FOR WHEN YOU ALREADY USED THE EGG ...

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VELLUTATA SOUP: TRY IT WITH AN EGG YOLK! - LA CUCINA ITALIANA

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FALL AVGOLEMONO SOUP - AMERICAN EGG BOARD

Directions. In a large saucepan, SEASON the stock with salt and pepper and BRING to a simmer. TRANSFER 1 cup of hot stock to a blender. ADD 1/2 cup of the cooked rice, egg yolks, whole egg and lemon juice and PUREE until smooth. STIR the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice, cooked butternut ...
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GREEK EGG LEMON SOUP RECIPE - SHARE-RECIPES.NET

Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken. 3. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs).
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50 EGG YOLK RECIPES FOR LEFTOVER EGG YOLKS | NEIGHBORFOOD

Mar 20, 2014 · Today, we’re tackling Leftover Egg Yolk Recipes! If you’ve spent any amount of time baking or cooking, I’m sure you’ve experienced this conundrum. You made Peanut Butter Meringue Pie or an Egg White Mushroom Omelet or Almond Joy Cookies , and now you’re left with a bowl full of sunny leftover egg yolks.
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Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup ...
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