This is my new comfort food. Takes about 5 minutes to make. Such a simple idea- but I never would have thought of it. Until, I can’t quite remember how, I came upon a 2006 NY Times recipe for poached scrambled eggs and egg & rice soup. I was intrigued, but fyi just scrambled eggs poached in water are not so flavorful. And recently, Bittman wrote about this egg drop variation in his NY Times soup matrix. This recipe can be varied as you wish. I really like it without the sesame oil and soy sauce too- and I call that Chicken & Egg soup. And have added rice to that. Great w. sriracha (thai hot sauce).
4 cups chicken stock, as Ina always says, homemade is best
optional: soy sauce, sesame oil, scallions, sriracha, rice, chicken etc.
salt and pepper to taste
Bring stock to a boil in saucepan. Beat eggs well in a little bowl. Lower heat to a simmer. Use fork to create a whirlpool in broth. Pour eggs into center of whirlpool and keep whirling around for 1 to 2 minutes. Eggs will be light and cooked- and delicious. I have made the mistake of adding too much soy sauce and sesame oil- which has a very strong flavor. So maybe start w. a teaspoon of soy sauce and half a teaspoon sesame oil and add more to taste. Add salt & pepper to taste.