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Today’s recipe compliments of Peter B. from Missouri.
Egg Drop Soup
4 c water (pull from this water for the first prep steps)
4.5 tsp chicken broth
4 T cornstarch mixed with 8 tbsp. water
4 T powdered eggs mixed with 4 tbsp. water*
1 T onion powder
Mix cornstarch and water. Mix powdered eggs and water. I currently have powdered whole eggs from eFoodsDirect, which call for a normal 2/1 water to egg ratio, but the 1 to 1 is better for this soup. Your egg mixture should be pretty thick, slightly runnier than pancake batter, not like regular eggs. Add rest of water to cooking pot and add all the chicken broth and onion powder. Bring to a gentle boil and reduce heat to simmer.
Slowly stir in cornstarch to thicken broth. Slowly pour (drop) about a tbsp. of eggs at a time into the simmering broth. Wait about 5 seconds and then gently stir the broth for about 5 seconds, then repeat the drop. Keep repeating until all the egg is added to the simmering broth. Remove from heat and serve. Salt to taste. Makes 4–6 servings.
If you try this recipe, let us know your thoughts in the comments!