“Woz” Up?

    So, you get tempering, but why did you temper that egg?

Well, it’s basically to keep from scrambling the egg in your sauce base, right? Scrambled eggs don’t belong in baked mac and cheese. Tempered eggs do.  Now, what about adding eggs to a base (maybe a chicken stock?) without tempering? That’s the basic idea behind egg drop soup. Which I love. I usually do this with noodle soup. (Those Lipton packet thingies.)  For the recipe (if you can even call it that…) you’ll need an egg (or two), a packet of noodle soup, and maybe frozen veggies at the end. Easy!

College student egg drop soup:

• Make packet of noodle soup by recipe on box. When soup is almost done boiling/rehydrating, scramble egg in a separate bowl then pour SLOWLY into the soup pot, making sure to stir the whole time. You should get long ribbons of eggy yummyness.

• Add frozen veggies, cook until they’re warm.

• Eat. Out of pot if you’re me. Or too lazy to do more dishes.

So basically, that’s it. Now you have the skill, and a fake recipe to make with it! The best part about this recipe is that it’s cheap, and it has protein, and veggies.

Yay.