Top Rated Egg Drop Recipes

Erin Scott
"I wasn’t sure what to call this delicate egg dish that lands somewhere between an omelet and a crepe, with a tiny dash of soufflé in there somewhere. One thing I am sure about is that it is no ordinary egg dish. When you want to give someone the royal treatment one morning, this is the call. It’s not as straightforward as a standard omelet because it requires extra elbow grease to whip the egg whites and a deft hand to flip it over. Don’t worry if you don’t get it right the first time. It will still be tasty, even if it’s not perfectly pretty."-Katie Sullivan MorfordFrom Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs  © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. Click here to purchase your own copy. 
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Stracciatella, most commonly consumed in Rome, is an Italian soup eaten with crusty bread. Parmesan cheese is both an ingredient and a topping making this one luscious soup!
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"Stracciare means 'to rip to shreds' in Italian, and, indeed, that is how this soup looks after stirring some beaten eggs with some grated cheese in a good chicken broth. Once you have a good chicken broth the rest is easy. Stracciatella is usually served with shredded spinach and beaten egg, but I recall having it with just egg and cheese when spinach was not in season. In the Italy that I grew up in, seasons made a difference, not only in how we dressed, but in what we ate. This a great restorative soup, used in most Italian families." — Lidia Bastianich
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Egg Drop Soup
The egg drop soup served at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China, is mild and refreshing, with the sweet tang of fresh tomatoes. My recipe closely replicates the version I had in Shanghai, but slightly thickened with cornstarch. It’s eggy, soothing, and utterly comforting, especially on a cold day.
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