"Do you have something planned for dinner?" he asked as he got the fire going.
"Nope." I looked over at the carton of CSA eggs I'd picked up on my way home. "But whatever it is will have eggs in it."
Using all those wonderful, pastured, organic eggs can be a challege. A dozen a week for the two of us, and we're not generally heavy breakfast eaters. But no way am I letting any of them go to waste. Luckily, eggs are incredibly versatile.
Outside it was cold and wet. What I really wanted was something savory and wintery and satisfying. Yet spring has sprung, and we're also craving lighter fare. The perfect solution was egg drop soup.
I use the recipe from Mark Bittman's Kitchen Express. It is a fantastic cookbook. Why? Because all the recipes take twenty minutes or less. They focus on limited but fresh, real ingredients. And the kicker is they are organized by season. I also love how he writes the recipes. Here's the one for egg drop soup:
"Bring a quart of stock (chicken or vegetable) to a slow bubble; gently pour four beaten eggs into the stock while stirring. Add soy sauce to taste and garnish with some chopped cilantro or scallions; a little sesame oil is nice, too."
That's it. It took about ten minutes. We each garnished our own mug of soup -- I used both cilantro (frozen from last year's garden) and scallions (recently pulled volunteers), and the sesame oil. I also added a few drops of hot chili oil for some chemical heat.
So simple. So light. So satisfying.