On Sunday my neighbor asked if we could trade eggs from her sister’s chickens for lettuce and I said, Hell yeah! She showed up with not six, not a dozen, but 18 beautiful eggs in shades of olive, cream and russet.
Annoyingly, E was informed of this trade and still bought a dozen eggs at the store that morning. I haven’t been crazy about eggs lately so, okay, interesting challenge! I can tell you that as a Southerner, deviled eggs don’t count as eggs, they’re more akin to drinking water. Sound off in the comments if you know what I mean! I’ve also been considering a pavlova for the weekend since we have cherries, boysenberries, and service berries coming in at the moment. Imagine mountains of cream, sharp curd, pops of sun warmed fruit…can you tell I’ve been rewatching GBBO?
But for tonight, a sort of egg drop soup. Stock leftover from last night and from the Suanlafen (酸辣粉) last Friday swirled with egg and maybe a touch of cornstarch, white pepper, chard and green onions from the garden, a little pan fried tofu for extra protein. Sweet potato noodles for carbs, a lime Spindrift for *sobriety.*
We love homemade Eggdrop Soup - it’s our go-to comfort food when someone is under the weather! Yours sounds wonderful…