I like super-simple recipes, I hear the name "egg drop soup" and it sure sounds super-simple, maybe a way to broaden the array of nutrients in my bone broth, but then I google it and I see comments from people saying it's real problematic, comes out too stringy or lumpy or whatever, so I'll ask if anybody here can give pointers on doing it right.
Sure seems like it ought be a no-brainer convenience breakfast option, once you get the technique down right.
Here's my super simple version: bring my chicken broth to a simmer, whisk a couple eggs, drizzle slowly into the broth in a circle, stir, turn off heat, add a little green onion or cilantro if I have those on hand, perhaps a drizzle of sesame oil...breakfast is served! I eat this at least a third of the cooler mornings all year ' round.
Kinda out-there, but I use a very clean plastic oral medicine syringe, believe it or not. It works great - sucks up well-beaten egg, and then I can gradually drizzle the egg into the broth with a fair amount of control while continuously stirring with the other hand.
It's actually really easy once you get the hang of it. The trick is to pour the egg into the boiling broth in a circular path in a slow thin stream. Do not stir the broth while pouring in the egg. Wait about 5-10 seconds after pouring and then stir. That should create all the thin egg threads. If you want to thicken it, remove it from the heat and add a bit of arrowroot mixed with water. Enjoy!