I submitted this recipe to two different recipe contests. I was inspired by an IU prof who won 100k winning the U.S. Chicken Cookoff!


"Faux-Egg Drop Study Break Chicken Soup"
2 eggs
1 boneless, skinless chicken breast
1 can of stock (or a chicken bouillion cube)
Lemon juice
Chili paste (or I've found that A Taste of Thai's "Garlic Chili Pepper Sauce" is
perfect!)
2 cloves of garlic.
Louisianna Hot Sauce
Any vegetables that happen to be lying around!

Start by either dissolving a chicken bouillion cube or bringing some chicken
stock nearly to a boil.

Puncture the garlic cloves with a fork and place them in the water/stock while
its heating up. Add a few squirts of lemon juice (or about 1/2 a teaspoon) to
taste. This will help flavor the water, and the garlic cloves are easy to
remove later. Also, any vegetables that you desire (onions, celery, and carrots
work best) at this stage.

While the water/stock is heating up, cube a boneless skinless chicken breast.
Put the chicken in to the water, and bring water up to a boil.

Then beat two eggs until they are foaming. Spend about 2 minutes beating the
eggs,; the more foamy and well beaten they are the better they work in the soup.
Once foamy, add about 2tspns of chili paste to the eggs, and beat until the
mixture turns a light shade of red.

Finally, with one hand, very slowly pour the egg/chili paste mixture in to the
boiling soup while mixing the soup with the other hand very quickly. The point
here is to be sure that the egg mixture breaks apart in to millions of delicious
little pieces!

Remove garlic cloves, serve immediately, and add Louisianna Hot Sauce to taste.

Bon apetite!!

Is it wise to stir a pan of boiling liquid with ones hand ? ;)

Sounds nice dude. :drool:

Is it wise to stir a pan of boiling liquid with ones hand ? ;)

Sounds nice dude. :drool:

Lol, seriously though..if its not a simultaneous action it'll just scramble the eggs and they'll float on top.