egg drop soup & chips

How To Make egg drop soup & chips

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  1

  Heat the oil. I use a Fry Daddy that is turned to the hottest setting (400-450 degrees). Fry the chips before making the soup.
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  2

  Remove the wrappers from the package. I do this by turning the package upside down, and using the tip of my knife to cut an "X", from corner to corner. Divide the wrappers into 2 equal stacks. Set one aside.
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  3

  Carefully separate each wrapper, and make a new stack, keeping them perfectly aligned. (I use a flexible cutting mat.)
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  4

  Using a large knife with a wide straight blade, begin at the top of the stack, and make one swift cut from top to bottom. Repeat 2 more cuts, and this will yield 4 stacks.
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  5

  Turn your cutting surface one-quarter turn, and make 3 more cuts, to yield 16 stacks of squares.
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  6

  To separate for frying, carefully scoop up handfuls of wrappers, raise your arms and just drop them onto cutting mat. Continue this until all pieces are separated.
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  7

  Once oil has reached at least 400 degrees, (or the light goes off of Fry Daddy) drop a handful of wrappers into the hot oil. Using a long handle fork, IMMEDIATELY and CONTINUALLY, gently stir and separate the chips to promote even cooking.
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  8

  When they JUST BEGIN to turn LIGHT brown, remove them from the oil, (if using a frying basket, let drain over pot while shaking to remove as much oil as possible) and place into container that has been lined with paper towels. They only take a few seconds to cook!!! They will continue to darken after being removed from the oil.
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  9

  After each batch has been fried, allow the oil to reheat before frying another batch. Once the 1st stack has been fried, repeat Steps 3-8 for the 2nd stack. (I use separate air tight storage containers for each stack.) Allow chips to cool thoroughly before covering. They will keep for a couple of days .... but are best when eaten the 1st day!!!!! Ummmm, soooo crunchy!!!!!
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  10

  EGG DROP SOUP
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  11

  To a medium size saucepan, add chicken broth, 3-4 drops of yellow food coloring and chicken granules. (For many years, I have been using a dropper that originally contained a nose allergy medicine that I sterilized really well. It holds a whole bottle of yellow food coloring, measures out just the right amount and keeps my hands stain free!! Also, I really like using my glass saucepan!)
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  12

  Add corn starch, and stir well to blend. (The picture shows less corn starch because I was only making 1 serving.)
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  13

  Cook on medium fire, stirring occasionally to prevent corn starch from sticking to the bottom of the pan. After it comes to a rolling boil, cook for no more than 30 seconds. Remove from fire.
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  14

  DO NOT STIR!! Immediately add green onions, then, WITHOUT STIRRING, slowly drizzle the beaten egg onto the broth. Let set for a couple of minutes before stirring. NOTE: If the broth is moving, or is being stirred during the addition of the beaten egg, the soup will be cloudy, and there will be no egg pieces.
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  15

  Pour into your favorite bowl, sprinkle a little black pepper on top ...
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  16

  ... grab some chips ... and you're in for a REAL TREAT!!!!! It's soooo soothing!!!!
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  NOTES: Chicken Broth - We prefer Butterball (Reduced Sodium). If you cannot find this, try a few GOOD brands to find the one with the richest flavor. WON TON WRAPS - I use the Frieda's brand. The LaSoya brand does not taste as good, nor do they fry as well. I actually prefer the taste of the Wing Hing brand, but they tend to either have too much corn starch on them, which has to be scraped off, or not enough, which makes them really hard to separate. And, our local warehouse distributors are no longer carrying them. Be sure to buy the freshest date possible, because as they get old, they do not separate well, nor will they puff up as they fry!!! GREEN ONIONS - I slice up the whole bunch of onion tops, and place the excess in a plastic container and freeze for later use. They keep really well!!
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