Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Thursday, September 9, 2010

Chicken Egg Drop Soup

Recipe No: 72
This is a very light and refreshing soup that should be served hot. It’s perfect for cold winter nights. This is one of my family’s must order when we visit Chinese restaurants.
 I usually make homemade stock from Chicken bones whenever I make this at home. Apart from the other soups there are only very few ingredients in this one other than the stock. So a strong tasting Chicken stock is essential in this particular recipe. In order to attain that strong taste, I usually add some extra bones when I make stock for this soup to my usual  stock recipe.(For the original homemade Chicken soup recipe click here) If the ingredients are ready it will practically take only a few minutes to put together this fabulously comforting soup.
Ingredients                                                Serves 3
  • Homemade Chicken Stock……............…3 Cups (Don't forget to add some extra bones)
  • Cooked and shredded Chicken pieces….1/4 Cup
  • Egg…………………………........................…2 (Beat with 3 Tablespoons of water)
  • Soy sauce……………………........................1 Tablespoon(or as per taste)
  • Salt and pepper to taste.
Method of Preparation
  1. Heat the Stock and shredded Chicken pieces together till boiling.
  2. To this boiling stock, add beaten egg in a very thin stream form some distance above with one hand while you continuously stir the soup with the other hand. The egg that falls into the boiling soup will cook so fast that it will form tiny threads which are very much a characteristic feature of egg drop soups.
  3. Add soy sauce and adjust salt and pepper to your taste and serve hot.
  • The amount of Soy sauce depends on your taste. Add more or less to suit your palate.
  • Diluting the egg with some water is important as it helps the egg flowing in a very thin stream. If not there is a tendency for some of the egg white to fall together that will result in huge lumps of cooked egg which is not so desirable.
  • It is very essential to stir the soup while dropping the egg. This will separate the threads from each other. Also continue to stir the soup really good for a few minutes after dropping the egg. This will help to cook the egg well and will keep them from clumping.
Make it, enjoy the deliciousness and serve it to your family with love…


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