Egg Drop Soup
Servings Prep Time
2people 10mins
Cook Time
15mins
Servings Prep Time
2people 10mins
Cook Time
15mins
Instructions
  1. Have used 2 whole eggs this is serving for 2-3 people. Chopped fresh carrots and beans – (1 carrot and 10 beans) ,Chopped 1 tomato, chopped 1 potato.
  2. Finely chopped 3 shallots, 1 tsp ginger chopped, 1 tsp garlic chopped, Curry leaves, coriander leaves and mint leaves.
  3. Let us add all the ingredients except egg in a vessel to pressure cook.
  4. Add vegetables of your choice like peas, cauliflower, broccoli etc. You can also use chicken or mutton stock for preparing this soup.
  5. Add 2 glass of water and pressure cook for 2 whistles. You get little crunchy vegetables for 2 whistles, for soft veggies leave for 3 whistles.
  6. Let it cook let us prepare egg mixture for preparing the soup.
  7. Add 2 eggs in a bowl. Add required salt, a pinch turmeric and 1/4 th tsp of pepper powder, Whisk well thoroughly.
  8. After the pressure side open and check the cooker. Transfer to a kadai or pan and add required salt. Switch on the stove and boil in low flame.
  9. Add pepper powder to the soup.
  10. Once it starts boiling let us add egg mixture to the boiling veggie stock.
  11. Use a big spoon or laddle take a mixture at a time and pour at one place. So that u get a pieces of egg in the soup.
  12. If u add the egg mixture as it is it turns to small ribbon like pieces in the soup. I want a little big pieces in my soup.
  13. If you want ribbon like egg pour the egg mixture in ciruclar motion and dont stir more. Just stir for 2-3 times and thats enough. Egg cooks in a min or 2 after adding it to the soup. Switch off the stove.
  14. Immediately serve hot. Garnish with coriander leaves or spring onions on top and serve.
  15. Check the mixed veg and cooked egg pieces in the soup. It is stomach filling and yummy !!!