October 14 was World Egg Day, and to celebrate, the Egg Farmers of Canada sent us Montréal Chef Minh Phat’s Egg Drop Soup recipe to share with our readers. Enjoy!
Egg Drop Soup with Corn and Chicken
Prep Time: 30 mins
Cook Time: 90 mins
– 3 large corn cobs
– 2 chicken thighs
– 5 garlic cloves
– 3 sprigs of thyme
– 3 Spanish onions, finely chopped
– 2 tbsp (30 mL) unsalted butter
– 1 tbsp (15 mL) vegetable oil
– 1 cup (250 mL) medium carrots, sliced
– 1 tsp (5 mL) turmeric powder
– 5 large eggs
– 3 tbsp (45 mL) lightly salted soy sauce
– 2 tbsp (30 mL) roasted sesame oil
– Salt and pepper to taste
Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes. Once cooked, carefully remove the corn kernels from the cobs and set them aside for later.
Bring the corn water to a boil once again. Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour.
Strain the broth. Shred the chicken thighs and set them aside for later.
In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes.
Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to10 minutes.
Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.
Add the soy sauce and sesame oil and season to taste with salt and pepper.