MICROWAVE EGGDROP SOUP
1 cup water or chicken broth
1 teaspoon chicken bouillon (if not using broth)
Put the water or broth in a microwaveable bowl. Bring it to a boil in the microwave on HIGH. This will take 2-3 minutes depending on your microwave. Meanwhile, whisk the egg with a fork in a small cup. If using, stir the bouillon into the boiling water. Slowly add the beaten egg into the broth while whisking constantly with the fork. Return the bowl to the microwave and cook on HIGH for 30 seconds. Whisk with the fork then cook another 30 seconds or until the bits of egg float to the surface of the soup. Add any flavorings, condiments and herbs that you like.
You can also crack the egg directly into the bowl of hot broth and quickly whisk with a fork. Microwave as directed above. This saves having to clean another container but the egg will clump a little more cooked this way. Personally, I don't mind having larger bits of egg in mine.
Makes 1 serving
Per Serving: 76 Calories; 5g Fat; 7g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
While the egg "threads" aren't as thin and wispy as when made the traditional way, it tastes just as good and makes a quick and easy bowl of soup for one on a cold day. I added some freeze-dried chives to the bowl in the photo. Parsley is also nice. Add some soy sauce for an Asian flavor. I rated this one 3 stars only because it's nothing outstanding; just nice comfort food.
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