Spring is here and we have an abundance of farm fresh eggs for sale. Come to the Cricket Creek Farm store to pick some up! We also have recipe cards in the farm store, and you should take some of those to get ideas for more egg recipes. Below is one for egg drop soup (provided by Jenna Miller), that piggybacks on my bone broth recipe from last week.
EGG DROP SOUP:
4 Cups of chicken or beef broth
1/8 tsp. ground ginger
2 Tbsp. fresh chives, chopped
1/4 tsp. salt
1 1/2 tsp. cornstarch
2 Eggs + 1 Egg yolk
Reserve about 3/4 c of the broth and add the rest to a saucepan on high heat. Stir in the ground ginger, salt and chives. Bring to a rolling boil. In a separate bowl or dish, stir together remaining broth and the cornstarch. Add to the boiling saucepan until desired thickness is attained.
In a separate bowl, mix eggs together until mixture is consistent using a fork. A little at a time, pour the egg mixture into the rolling boil. The egg will cook immediately. Allow to cool for a bit and serve.
This soup will go well with a side salad using the fresh greens that are becoming abundant with the season again!