Feeling the pinch of the Depression? Let’s cook some more with Clara and you won’t feel so bad. I seriously love these videos.
What I found interesting about this was that I typically associate Egg Drop Soup with Chinese cooking (or, at least, Chinese restaurants). Apparently there are European versions as well, which isn’t surprising considering it is basically just soup with eggs mixed in somehow. Clara’s version, which includes Parmesan cheese, looks most like the Italian variant (stracciatella), although it’s not completely accurate.
In any case, the recipe is simple. Sauté diced potatoes and onions. Do it in a pot big enough to make soup, to save on dishes later. (Economical AND efficient!)
Add water (or broth) to cover. Boil for a while to cook the potatoes some more.
Drizzle in scrambled eggs (which will almost immediately cook), then add whole eggs to poach (which will take a few minutes to cook).
Serve over toasted bread and sprinkle with Parmesan. Ignore the fact that it looks kinda lumpy and weird, it tastes really, really good.
It’s straightforward and could easily be expanded on — add vegetable or chicken broth instead of just water, scramble the eggs with some spices (nutmeg?) before adding them, sauté some bacon with your potatoes and onions, and so on. Or, if all you can afford is a potato, onion, and egg, just do it this way 🙂 Don’t forget some salt and pepper, though; with only three fairly bland ingredients, you’ll need some flavor enhancers.