Many Egg-citing Possibilities

In a magazine interview, renowned French chef Jacques Pepin was asked which ingredient was most indispensable to him. “I think that the egg is probably one of the greatest foods that we can have in the kitchen,” he said, “whether we cook it by itself or combine it into a soufflé or custard... I can’t live without eggs.”

Indeed, eggs can be transformed into a lot of things. These can be fried, baked, poached, boiled and more. Eggs are the base for light, airy meringues or hearty casseroles, as well.

Eggs are also used as a binder in baked goods, meatloaves and breadings. These grace pastries with an attractive sheen, too. At home, eggs make good and convenient topping for noodle dishes and sandwich to bread – not to forget that a hard-boiled egg by itself is good enough as snack.

Perhaps everyone has had an experience with egg, and for sure most of it is good. During these rainy days, when going out to the supermarket can be quite messy, homemakers may just turn to eggs – alternately having it sunny-sideup and scrambled. And there’s one more egg recipe that’s just best for the cold, wet days – hot egg soup!

The following “Drop

Egg Soup” recipe from www. geniuskitchen.com is good to try. It is ready to serve in a short five minutes.

Drop Egg Soup Ingredients:

1 can Chicken Broth, 14 ounces 2 pcs Eggs

1 tsp Cornstarch (optional) Salt (optional)

1 pc Green Onion, chopped

Procedure:

• Heat broth in saucepan to boiling.

• Meanwhile, whisk the eggs thoroughly. Cornstarch may be added to help keep the eggs in larger lumps in the soup.

• Allow broth to boil a bit more, and then remove pan from the heat.

• Gently stir in eggs. The more you stir the smaller the egg ‘drops’ will be.

• Taste. Add salt if desired.

• Garnish with chopped green onion.

Serve hot and enjoy. This recipe serves two persons.

NOTE: A little lemon juice may take the place of salt and onion; good for those with sick tummies.