Egg Drop Soup


32-ounce chicken broth
1 teaspoon ground ginger
1 tablespoon soy sauce
2 eggs, beaten
¼ cup chopped green onions (about 2 green onions)
salt and pepper to taste

Add chicken broth, ground ginger and soy sauce to a saucepan; bring to a simmer.
Slowly stream in beaten eggs while stirring the soup in one direction.
Add green onions. Salt and pepper to taste.


If you desire a slightly thicker broth, whisk together 1 tablespoon of cornstarch and 2 tablespoons of chicken broth in a small measuring cup or bowl, then slowly stir cornstarch mixture into simmering broth to thicken.

For a spiced up version, add a bit of sriracha hot sauce or ground red pepper to taste.

Egg Salad Sandwich

8 Hard Boiled Eggs
1/3 cup of Mayo
1 Tbsp. of Dijon Mustard
2 Tbsp. of Finely Chopped Chives
1 tsp of Granulated Garlic
1/2 tsp (or more) of Lemon Juice
Salt and Pepper to taste
Soft White Bread Slices


1) Chop the eggs into small pieces, add remaining ingredients (except for the bread) and mix together well. Cover and stick it in the fridge for about a half an hour.

2) Make sandwiches using your favorite kind of bread, I prefer a soft white bread but if you’re not making your own white bread just make sure to buy a good loaf of white bread with a soft crust.
Post By: Laura Vitale