I absolutely love egg drop soup, and I knew there had to be an easy and healthier option than constantly ordering it from my favorite chinese restaraunt! I found a recipe online that called for egg beaters that I made a few adjustments to, and it has become a weekly staple in our house since! I removed a few of the ingredients (ginger and scallions), made a few adjustment to the measurements and used the egg whites only version of egg beaters. See below for the recipe I use!
8 cups chicken broth (you can use the low sodium version as well)
3 Tbsp cornstarch
1/4 tsp minced garlic
1/4 tsp ground black pepper
1 cup egg beaters brand, egg whites
Step 1: Bring 8 cups of chicken broth to a low simmer in a large soup pot.
Step 2: Scoop 2 cups of broth into a separate dish and stir in cornstarch, garlic and black pepper. This mixture will thicken the soup.
Step 3: Slowly pour mixture back into simmering broth.
Step 4: Drizzle egg beaters into broth (keeping at a very low simmer).
Step 5: Keep at low simmer for one minute and serve!
This also reheats well, so it makes great leftovers!