Egg Soup In Ten Minutes!

August 12, 2007

It's raining mongeese and cobras and you have no one to cuddle with. You rummage around in the fridge but there's really nothing appropriate for a cold, rainy day. What to do? Well, cook soup! Me, I love soup very much. It doesn't make you too fat and it's a nice way to fill up a cold belly. Also, it's easy to make. You don't need to be a cooking genius to whip up edible soup since you can't burn water, unless you're really, really hopeless.

 

Egg soup would be perfect. Here's how!

 

Ingredients:

1 egg (beat with a fork)

4 cups of water

3 tablespoons of cornstarch (dissolve first in half a cup of water. It's easier that way than dissolving the cornstarch in four cups of water. Avoid lumps.)

1/4 chicken buillon (buillon is just a sosi way of saying Knorr Chicken Broth Cubes. Don't use more than 1/4 of the cube because I did it once—half a cube for one bowl—and I think I had a slight MSG overdose. I spent an afternoon lying in bed because I was dizzy and out of sorts. Not a goddamn fieldtrip.)

1 teasepoon of patis (more if you're a salty kind of person. I'm a salty kind of person: I use patis on almost everything—from corned beef to scrambled eggs.  Patis is important to this egg soup. Don't miss it for the world or your soup would taste bland even with salt.)

Salt and pepper to taste

 

Yay let's rock:

Set the water to a boil. Once you see the nice big bubbles gurgling away, pour in the dissolved cornstarch. Stir and don't stop until the water turns clear and thick. Now, for the difficult part: pour in the beaten egg. Immediately stir with a fork—don't wait or the egg would cook into big clumps. What we're after here are feathery egg things. Whatever. Just goddamn stir until the egg is cooked. Shouldn't take more than a minute, actually. Add the fish sauce, salt and pepper. You're done.

 

Do try this sometime. Staring at the distance through your rain-streaked window, contemplating the workings of the blasted universe isn't romantic anymore. Cooking something and then burning your house down in the process is.

 

Er, anyone want to hear how to cook my corned beef and cabbage soup? No? Kk.


Posted by lizette at 6:33 pm | permalink

Previous Comments

I just had two sunny-side-ups so I might be interest in your corned beef and cabbage. I like that, you know.

Posted by Niko at August 12, 2007, 7:36 pm

egg soup is a common stuff in almost every japanese meal. it`s called tamago soup. tamago means, well, egg. but the tamago sopu has miso. and it`s really tasty.

Posted by J at August 12, 2007, 7:54 pm

hmm.. I only get those when they’re served free of charge. Taste good.

Have you tried corned beef omelet? =D

Posted by rian at August 12, 2007, 8:24 pm

niko: we’ll see how people hate this recipe kay?

J, as rian mentioned, it’s free because it’s unbelievably cheap and easy to make. but in the places where i’ve been eating the past few months, i haven’t spotted any egg soup with my meal. :(

rian, yes. it’s nicies, but i’m not really a fan of omelettes. would it work with patis? because i’m icky like that.

Posted by lizette at August 12, 2007, 9:20 pm

I could do it in a minute. Wanna see? Just joking. I love eggs and egg soups in many varieties and styles of cooking it simple.

Posted by sam at August 13, 2007, 1:15 am

So you can cook too… hmmm… *nodding head in approval* :)

Soups are very good for dieters. Imee Marcos attests to this. And I believe her - just for this one, though. Not necessarily on the political side. hehehe.

Posted by rhodora at August 13, 2007, 1:20 am

You know what’s sad? We don’t even have eggs anymore :(

Posted by Helga at August 13, 2007, 1:08 pm

Omelettes with patis then? Maybe. Just add before you fry. I think it works that way. But my culinary sense is as distorted as the cooking shows I watched when I was young. Did you watch cooking shows at age six?

Posted by Niko at August 13, 2007, 10:08 pm

hey i wanna know the cabbage one too….>_

Posted by saturn at August 14, 2007, 2:19 am

Egg soup. That’s good for hangover. Let’s sip to that!

Posted by Tom at August 14, 2007, 5:21 am

i’ll try that.. thanks for the recipe..

hehehe.. ;P

Posted by reese at August 14, 2007, 3:01 pm

sam: cook off!

rhodora: haha pwede na ba?

helga: well, that’s one less dead chicken.

niko: papa taught me how to cook. but i have a very incomplete education, he left for overseas before i got the full measure of it.

saturn: yay! let’s see.

tom: really? i’ll remember that when i do finally decide to get drunk. someday.

reese: it’s raining again. but i’m having mushroom soup yay! no more eggs this side of the world.

Posted by lizette at August 14, 2007, 9:19 pm

I really like simple recipes like this. The thing that makes a chef brilliant is not the fact that he can manipulate hundreds of different ingredients to create a great meal, but that he can turn a few ingredients into a masterpiece.

Posted by Jigs at August 15, 2007, 1:06 am

corned beef and cabbage!! i have done corned beef and macaroni elbow noodles (a.k.a corned beef sopas)

@rian : i love corned beef omelet!!

Posted by alohapenny at August 22, 2007, 9:03 am

hihihi… gumagawa din kami ni Dada niyan. Kaso Misua and egg naman. Thanks sa recipe. :-X

Posted by sweetie at August 22, 2007, 9:15 am

thank you for the recipee,..

Posted by jesa at January 5, 2010, 11:47 am