Eggs as protein

April 2nd, 2009 by katie

Back to the budget recipes!  Since a dozen locally produced, cage free eggs only costs $2.19 in our area, it makes sense to try to fill out of meals with protein from eggs as often as possible.  I am not the hugest fan of quiche or frittatas so when I need to make a meal out of eggs I fall back on a family favorite: fried rice.  Rounded out with bowls of egg drop soup and steamed edamame or sugar snap peas, it is a fun, cheap meal.  I have covered fried rice before in budget-minded posts back before most of you were reading so I direct you there for some great fried rice tips.   Here, I will guide you through a little restaurant style egg drop soup.

If you have ever tried to make egg drop soup at home and have been disappointed because the egg seems to “blow up” in the boiling chicken broth and not make the pretty ribbons you get at restaurants, then you are in good hands.  I have been disappointed many a time by homemade egg drop soup-one of my favorites during cold and flu season.  The soup is too thin, not yellow enough, not eggy enough or the egg is flaky rather than in billowy ribbons.  We finally figured out the secret and I will share it with you!

Egg Drop Soup

serves 4-6, prep 10 min, cook 10 min
  • 4-5 cups good chicken broth
  • 1 tbsp corn starch
  • 1 tsp ground ginger (or about 2 inches of fresh ginger root)
  • 1 garlic clove
  • 2 green onions, sliced
  • 4 eggs
  • 1 egg yolk
  • 1/4 cup corn kernels (optional)
  1. Combine about 1/4 cup chicken broth with cornstarch.
  2. Bring remaining chicken broth, ginger and garlic (whole) to a boil.  Stir in cornstarch mixture and continue to simmer.
  3. Beat together eggs and egg yolk, remove ginger piece and garlic clove with a slotted spoon.
  4. With the soup at a boil, turn off the heat.
  5. Stir the soup in a single direction while pouring the egg mixture into the hot soup in a thin stream.
  6. Once eggs have cooked into thin ribbons, add green onions and corn if desired.  Season with salt and pepper.
  7. You can keep the soup warm over low while preparing the rest of the meal.

Cost Analysis:

  • chicken broth: $2.49 (mine was free, but this is the cost of 4 cups of Kitchen Basics my favorite brand)
  • 5 cage free local eggs: $0.91
  • 1/4 cup frozen organic corn kernels: $0.25
  • 2 green onions: $0.17
  • 2 inch fresh ginger root: $0.22
  • Total cost for 4 servings: $4.04 or $1.01 per serving
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Posted in Budget, Easy, Fast, Main Dish, Sides, Snacks/Appetizers

12 Responses

  1. noble pig

    This is wonderful. I have had exploding eggs too and it makes me crazy. Thanks for the help!

  2. Nancy

    I’m going to try this. The absolute best egg drop soup I’ve ever had has been at PF Chang’s.

  3. Erin

    Wow, my husband will be so happy about this…I’d given up. Thanks for sharing!

  4. Lisa@The Cutting Edge of Ordinary

    Great recipe! Don’t you just love fresh eggs? I am so lucky to work with a man who has chickens and gives me a constant supply of eggs for….$1 a dozen. Can’t get much better than that for a dozen. I have 3 dozen in the fridge right now!

  5. nicole

    I can’t wait to make this for the kiddos for lunch next week!! All of the ingredients are in my fridge or cupboard- a no shop meal. YAY!!

  6. Melissa

    Awesome instruction there. Thanks Katie!

  7. Mrs. L

    I was actually thinking about egg drop soup last weekend and meant to look for a recipe and never got around to it. This sounds exactly like what I craved. Must make it this weekend.

  8. JulieS

    Yum! I have low protein and albumin levels and am under doctor’s orders to eat five eggs a day. This will help towards the requirement quite nicely!

  9. David

    Their are PLENTY of other products that contain incredible amounts of protein without being drowned in cholesterol like eggs. They’re literally balls of cholesterol.

    Even the egg industry is dirty and corrupt. America’s largest hatchery grinds up 150,000 male chicks alive every HOUR.

    The females are raised in consistent abuse and phases of torture & are beaten, or strangled if they cannot produce enough eggs.

    Ditch eggs for your health and because you know animal abuse is wrong.

    The alternatives are extensive and diverse.

  10. Safia

    Very simple and sounds delicious! Can’t wait to try it out (eggs are pretty much the main thing I eat because I love them, plus I focus on protein in my diet alot)

    And OMG I love how you analyzed the cost, I do that all the time because I’m a student away from home and really have to keep costs as low as possible

  11. Lindsay

    We made this tonight and my husband loved it. Thanks for the recipe!

  12. Michael

    Regarding Dave’s concern on cholesterol on the eggs, I often make this myself when I’m in a rush for a quick protein meal but I only use the egg white which is the protein. Only the yolk is the cholesterol and no strong nutritional value. It will however be more bland in taste as it is the yolk and not the egg white that has flavor. In that case (for instance with this recipe) I would recommend 2 eggs (whole w/ yolk) and 4 egg whites only (total 6 eggs). A little taste with far more protein and less cholesterol.

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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