Ingredients

• 4 cups of chicken stock (or stock of choice)

• 1 tsp chicken bouillon (or bouillon of choice)

• 1 tsp salt

• 1/4 tsp sugar

• 1 pinch of turmeric (optional for color)

• 3 tbsp cornstarch (mix with 3 tbsp water)

• 3 large eggs

• 1 tsp toasted sesame oil

• 1 stalk green onion (sliced)
  

Equipment

• Medium to large cooking pot

• 1 cup or small bowl

Instructions

1. Pour the chicken stock into a pot and bring it to a boil.

2. Stir in 1 tsp of chicken bouillon, 1 tsp of salt, 1/4 tsp of sugar, and a small pinch of turmeric for color.

3. In a separate cup, mix 3 tbsp of cornstarch with 3 tbsp of water to create a slurry. Gradually add the slurry to the boiling stock, stirring until it thickens (about 30 seconds). Reduce the heat to a simmer.

4. In the same cup, whisk 3 eggs. Slowly drizzle the eggs into the stock, stirring in a circular motion to create ribbons.

5. Add 1 tsp of sesame oil and sprinkle in the sliced green onions.

6. Serve hot and enjoy!

The Novel

I have a long-standing vendetta against eggs. They’re great hidden in things—cakes, pasta. front yards—but on their own? Absolutely not. There’s just something about eggs in their natural state that I find incredibly unappealing, especially if there’s a runny yolk involved. If eggs had feelings, I would go out of my way to cause emotional damage to them, the same way they have to me.

Yet, in a twist that surprises even me, I absolutely love egg drop soup. Maybe it’s the savory broth, or maybe the green onions and sesame distract me from the fact that I’m, technically, eating eggs. Whatever the reason, it works, and I’m willing to put my egg aversion aside for this one bowl of soup.

This recipe has even become my “look how good I am in the kitchen” dish. Anytime friends stay over, I whip up a batch and bask in their praises, all while knowing I’ve convinced them I’m a soup wizard. So, while I’m generally not here for eggs, egg drop soup? That’s the one exception I’m willing to brag about.