I was on my own for dinner the other night and looking to make something easy. 99 times out of 100, I would scrabble four eggs, add some sriracha and be done. The only problem was that I only had two eggs left.
I didn’t really have any frozen veggies that were appealing to me. I thought, “maybe we have some kale.” Of course we didn’t. We hadn’t been to the grocery store in a week. Did I mention the two eggs?
Then I spotted some Lipton Noodle Soup in the pantry. You know what I’m talking about. It’s sort of like Ramen noodles, only classier thanks to the smaller noodles, which require less slurping. So I had Lipton’s,I had two eggs, I had sriracha…
I can’t believe I never thought of this before. The end result is like egg drop soup with slightly more chicken flavor. This also assumes that you (like me) puts sriracha in your egg drop soup.
By the way, I’m quite annoyed that my spellchecker doesn’t realize that sriracha (the sauce) is not a proper noun.
But I digress.
Anyway, here’s how to make it,
- Boil three cups of water on the stove.
- Beat two eggs with a whisk until smooth. Add some pepper.
- Once the water is boiling, stir in the soup mix.
- Reduce heat to a simmer and set a timer for three and a half minutes.
- When the timer goes off, start to drizzle in the eggs. Go slow, and stop to stir it often. It should take you nearly two minutes to drizzle all the eggs in.
- Pour it into a bowl.
- Add some sriracha.
- Take a picture of it and post to Facebook, Pinterest, Twitter AND Instagram with a link to this blog post.
- At this point, the soup will have cooled just enough to enjoy.