Soup is on! Tonight I’m Making egg drop. Join me to see how easy it is.

Hello, hello. Trying a new angle. So we'll wait and see who's on here. Let me try to share. We'll give it some time. Alright. Alright, hey Paige! Alright, so we got people in here. I should have turned on the light, the ring light. I didn't turn it on. But I'm going to make soup for dinner. So we'll just give it another second. We've got YouTube on over here. And we've got Facebook on. So welcome back everyone. I am Maggie, the substitute teacher. And I'm on a weight loss journey. And I'm sharing it with you all. I'm down 65 pounds. I've got 35 more to go. And just kind of substituting all the foods I used to love for foods that actually love me back. I went to a metabolic specialist and I've been tested for food sensitivities. And so I am avoiding the foods that cause me inflammation and all that other stuff. So I'm going to make dinner. I'm having egg drop soup for dinner. So I'm just going to walk you guys through the steps. It's pretty straightforward. At least it is to me. Any comments and everything that you have, anything that you have, just, I guess, put them in there. And I'm going to try and get to them when I'm done. But my hands are free. Alright. This right here, I'm not sure if you guys can see. But this is the egg drop soup packet. I got these off of Amazon. This is from Kikkoman. Kikkoman that makes the soy sauce. And I am using their soy sauce. They actually have a gluten-free version. I think they also have like a lower sodium version. I don't have an issue with salt. But if you have an issue with salt, I think they have a lower sodium version. But this is the soy sauce. And the egg drop soup is, you know, basically broth. But I am going to be putting some chicken. I have some canned chicken that I'm going to add to it. Because that's going to be my meal for dinner tonight. So we're going to go ahead and get started. And I'll show you guys how to do it. So all you need. I'm just cooking for one. So all you need is a sauce pot. I'm using a little one. I guess you guys can kind of see this burner. I'm working with different camera angles. So, you know, give me some feedback. I already can tell I might need to have my ring light on. I just don't like the way it looks on my glasses. All right. So the instructions for the egg drop soup. It says use two and a half cups of water. And any time I'm doing a recipe, I always make it per the instructions first. And then I adjust it. I like my soups to be thicker. Not like a stew, but thicker. So I'm only doing two cups of water. But it does say two and a half cups. So literally, I'm just opening up the packet. Getting some of it on me. And then you put it in the pot. Let me see if you guys can see. So literally, it's just, I think it's got some dehydrated carrot, some green onion. I'm going to put some fresh green onion. But that's basically what it looks like. And I did ask if this was approved. And I was told yes. So on rainy days like it is here in Georgia, I like to do soup. So now I'm going to get two cups of water. Just using a regular old measuring cup. This is Pampered Chef, I believe. But any measuring cup will do. I'm using two cups. The ingredients call for two and a half cups. All right. We're getting our water. All right. So we've got our two cups of water. So literally, all you do is you add the water to the soup mix. Hey, Brenda. And then you stir. Oh, let me get my little whisk. I have this mini whisk that I use. I think this came in like another little gift set. It might have been like a little drink mix. But I love the little utensil. Okay. So let's go ahead because we're going to need to get this to boiling. All right. I'm not sure if YouTube can see, but I'm working on my camera angles, y'all. So we're going to add our two cups of water to our soup. Turn this down. And literally, we're just going to get our broth going. This one is really fast, you guys. So I'm going to let this come to a boil. And while the soup is boiling, we are going to beat our egg. So the only fresh ingredient that you need for egg drop soup, at least the one that I'm making because I'm using the package, is egg. There is a recipe I saw for making egg drop soup, like, by itself. I haven't done that yet. I use the packet. I enjoy cooking, but, you know, sometimes you don't want to do all that. So I use these gravy boats a lot. I think these just came from Walmart. I like using the gravy boat. It's sturdy in the bottom, and then I can pour. So this is what I'm going to beat my egg in. And the tool that I like to use often, not just because I'm having Asian, is a chopstick, and I'm going to use this to beat the egg and get that in the soup. All right. So we're just going to get our egg into the gravy boat. I'm going to go ahead and wash my hands. Okay. So now, literally, all we have is one fresh egg, and I'm going to use the chopstick and literally just beat it so that all the yellow and egg white is mixed up. And you want to do that before your soup comes to a boil. It's already sizzling on the side. This is something you can make really quick, and you can toss in any veggies that you have. I'm going to use some green onion. But literally, that's it. You guys know what a beaten egg looks like. But you want to make sure that it's as homogenous as possible because when you pour it into the boiling soup, that's what gives you those nice thick ribbons of egg, right, that be like an egg drop soup. One of these days, I'm going to figure out how to make those crispy noodles. I have an idea. I could use, like, my cassava tortilla and cut them into strips, a little bit of oil, and maybe put them in the air fryer. All right. So we've got our egg. I'm keeping an eye on the soup so it doesn't boil over. I also have – oh, let me go ahead and open the chicken. But I got some green onions I need to use. They're looking kind of – but I'm going to toss these in here. I keep all my veggies prepped. So let's keep an eye on our soup because it's going to boil fast. I'm just going to open up the chicken. Oh, I got the can opener out, but I don't even need it. This one just pops the top. And this is five ounces of chicken. So five ounces of chicken plus, you know, one egg, which is the equivalent of, like, two ounces of protein. So I'm getting my seven ounces of dinner protein. So I'm going to go ahead and open this chicken over the sink and just drain it. Because since this is going to be a meal for me, I want to make sure that I'm nice and full. All right. So literally just chunk white chicken. It doesn't look that appetizing in the can. But when you put it in with the soup, you know, it gives you some more substance. Hello, YouTube. Thank you for the thumbs up, everybody. I appreciate it. All right. So, again, our soup is boiling. Not sure if you guys can see. Always keep an eye on it because you don't want it to boil over. Okay. So I'm going to turn it down. Now here's the thing. You add your egg into the boil when it's a rolling boil like this. That is how you get those nice little ribbons of egg. So I'm going to turn it up to the top off. You guys can see that it's boiling. And we've got one beaten egg. And literally I'm just going to pour the beaten egg into the boiling soup. Okay. That's the key. It has to be a rolling boil like this so that you don't get, like, just one lump. And I'm just stirring the soup. All right. I don't know if you guys can see. All right. I'll see if I can bring this to you guys. I'm going to turn it down. All right. I don't know if you guys can see. Can you see the egg in the soup? You see how we got that nice little egg? This is a great filling meal that's quick. So now literally I turned the fire down because it's pretty much done. You can eat it like this. I'm just going to throw on a few garnishes and let you guys go. My onions are very oniony. I don't want to use my hands because then they'll smell like onion all night. So let me get a little spoon. I like onion. This is completely optional. This is green onion, a little spring onion. If you saw, there was some dehydrated onion in there. But this just gives you a pop of color. And if you like onion, you can add that. Now I'm literally going to add the canned chicken breast into the soup. Really just for it to warm because the chicken is already cooked and the soup is pretty much done. So I'm just going to stir it up. I lost my chopstick. But, yeah, you can add mushroom. I don't know. What veggies do you guys like? But the hungrier that I am, I'll add more to it. So that's pretty much done. And then I'm just going to put a little bit of soy sauce and a little bit of chili oil for a little heat. So let me go ahead and turn off the stove. You can use the residual heat. That chicken, like I said, was already cooked. So just sitting in that broth, it's going to warm up nicely. This is not approved, but I'll tell you guys what this is. This is chili oil. When I was buying my goat cheese from, I can't remember, one of the online cheese shops, I was like $5 away from free shipping. And you know how you guys add stuff on there just to get the free shipping. So this is like a chili crisp oil with chili flake in there. I'll put that sometimes on some cheese and crackers for a little bit of sweet heat. Let me just stir this. It's looking good to me. Okay. So I'm going to go ahead and take it out. And then I'll just do my chili oil and soy sauce kind of as like a little garnish. But we're done. I'm going to start putting everything up. Again, this is soup for dinner. And I like to serve it in a mug. So I'm just going to put it in a mug and have a warm cup of soup for dinner. So literally, I'm just going to pour it. Hopefully you guys can't really see. I'm going to bring it to you. All right. To me, it looks good. And then just for presentation, I'm going to put a little bit more green on the top as I'm flicking stuff. One second. I clean as I cook, so I'm just loading the dishwasher. And when I'm done, I'm done. Hopefully you guys can see that nice steaming. Oh, you can't soup for dinner. Okay. Let me wash my hands. Hopefully you guys are getting a little bit of inspiration. Just a couple more onions. I'm going to put just a little drizzle of the gluten-free soy sauce. Thank you. Hi, Mr. MacMillan. Thank you so much. I appreciate it. I love the kitchen. I love my home. So this is where I'm at home. I'm going to put a little bit of soy sauce. This is completely optional. And if you're sensitive to soy, omit this. But I just like, you know, presentation, the different colors. I'll bring it up close so you guys can see. And then I'm going to let you go because we're done. And then the chili oil. I don't know if you guys can see that. It's literally just a chili oil with red pepper flakes. Again, completely optional. And if you're sensitive to pepper, peppers, leave it out. All right. Dinner is done. Let me show you guys what I have. I hope you can see my egg drop soup with green onions. Let me see if I can find some chicken chunks so you guys can see. You could add any protein that you like in there, probably shrimp, chicken, whatever. But hopefully, because I've got my egg, I've got my chicken. That's a nice cup of soup. So if you're short on time, this is what I'm having for dinner. I'm going to taste it. It's yummy. A little spicy, but nice and hot on a rainy day. All right. The chili's got me. But that's it, you guys. I'm going to try and see if there's any comments or questions. I'm always nervous I'm going to mess this thing up. But we are done. What kind of oil is it? So the oil that I had, thank you, YouTube. Chili beak. Okay, so this is a spicy roasted chili oil. Completely optional. And if you were here, I just added this to my cart because I needed free shipping when I was getting some goat cheese online. But it's literally like red pepper flakes. And it's almost all gone, you can see. And then that chili oil. This is not approved, so I just did a little bit of a drizzle for color and some spice. I'm checking to see if there's any other comments. Yeah, who wants to pay for shipping, right? Yes, it does taste good. Hey, Gail, oh my gosh. Carnivore. Yes, yeah, I know, right? I need a tripod stand. Y'all, I'm trying. Literally, you're on top of my refrigerator. I am trying different things. I've only had my channel, Maggie the Substitute Teacher, up for a month. I know that I probably should have put my ring light on because I'm seeing the shadow. One day at a time. But thank you for the feedback. I'm definitely going to take that into consideration. And then let's just see if there's any comments on Facebook. Y'all, I don't know how to do this. I'm just nervous that I'm going to break it. Okay, I don't think there's any comments. All right, so that was it, you guys. You can see the egg drop soup. Yes, and there's lots of recipes. It's probably not hard to make fresh. You just need, okay, I don't know what you need. I've never made it fresh, honestly. I did see a recipe, but I haven't tried it yet. So let me know how it is. But I buy those little packs of egg drop soup. Excuse me, at Amazon or Walmart. And I love to keep them for days when I just need to do a quick meal. Or I just want some warm soup. All right, I'm going to let you guys go to your Sunday evening. Thank you so much for tuning in. Maggie the Substitute Teacher on YouTube, Instagram. I have a Facebook page. I try to post every day for you guys. I was doing live cooking demonstrations once a week. But once I get my camera angles right, I can do this for you guys more often. Because I'm always in the kitchen cooking for me or for the kids. But they're not here, so I'm just cooking for one. So I'm going to go ahead and sign off. Thank you again. Thank you for the feedback. If I missed your comment or if it's on the replay, I will circle back after dinner and respond. But that's it. Egg drop soup. It's yummy. I need a tripod. Yes, I need a tripod, Gail. I'm going to get one. Bye, guys. Thank you, thank you, thank you.