This post is sponsored by Happy Egg Co. All opinions are my own.
It’s April so I’m not finished with soup season yet.
April and May still serve up some chilly days. We just had a blizzard in Denver with freezing temperatures, as did many parts of the nation. April is one of the snowiest months of the year for many people across the country.
I don’t have to tell you that when there is even a hint of a chill in the air, soup is a must!
Making Happy Egg Drop Soup
I decided to make what I call Happy Egg Drop Soup to help combat the chilly days we’re still having here in Denver. On top of that, my kids are slightly obsessed with egg drop soup. They ask for it all the time.
Instead of calling for Chinese take-out, I decided to learn – and perfect – my own gluten-free egg drop soup recipe.
I didn’t want to make just any old egg drop soup, I wanted to make a Happy Egg Drop Soup. What’s the difference? It’s all in the eggs, baby!
I decided to give my egg drop soup a facelift and taste-lift by using Heritage Breed Happy Eggs. No conventional eggs here; these eggs are laid by free-range happy hens.
About ‘Em Eggs
Eggs are one of the most bioavailable foods on Earth. Your body knows exactly what to do with every part of the egg, and for most people, eggs are easily digested. (Of course, if you have an egg allergy or sensitivity, don’t eat eggs.)
But not all eggs are created equal as we’ve talked about in the past, and I believe it’s wise to buy the best eggs you can find. Even the “best” eggs are fairly cheap when compared to the cost of other proteins and animal products.
I choose to pick up the Free-est of the Free Range™ from Happy Eggs. I know these eggs have been laid by hens that are well cared for and that receive plenty of outdoor time and sunlight.
Plus, if you want a vibrant orange Happy Egg Drop Soup experience, I highly recommend opting for Happy Egg Co’s Heritage Breed Eggs. These eggs are found in the blue egg carton at your grocery store.
Inside the blue carton you’ll find true blue and speckled, deep-chocolate brown eggs, and inside those colorful eggs, you’ll find the brightest and orangest yolks you’ve probably ever seen. These eggs are beautiful inside and out.
Wondering why those yolks are bright orange? The yolk is determined mostly by the hen’s feed, but also in part by the breed of the hen laying the egg.
The Heritage Breed Eggs come from the Speckled Legbar breed hens (which lay blue eggs) and the Copper Maran breed (which lay the speckled brown eggs).
Happy Egg hens are fed a proprietary feed mixture that is custom designed for the health and beauty of the bird and egg, resulting in the yolk’s rich amber hue. Plus, the hens are free to snack on bugs and grass – as well as soak in the sun on their more than eight acres of pasture – all which contribute to the best possible egg.
So you can image just how vivid my Happy Egg Drop Soup looked when I decided to use Heritage Breed Eggs!
How to Make Happy Egg Drop Soup
To make Happy Egg Drop Soup, you want to start with a base of chicken or vegetable broth. Heat the broth in a medium saucepan until it comes to a boil. (Get my bone broth recipe here.)
Then add gluten-free soy sauce (or tamari sauce) for flavor. I also add a few other spices (noted in the recipe, including turmeric). Turmeric enhances the bright orange yolks as well as adds antioxidants to your already delicious soup.
Once the chicken broth and soy sauce mixture are at a gentle, rolling boil, you’ll want to thicken the broth a bit with a cornstarch slurry. A cornstarch slurry is one tablespoon of cornstarch combined with three tablespoons of either cold broth or water.
Using your whisk, slowly add the cornstarch slurry to the broth. The boiling water will slightly thicken, leaving you with a soup that is more in line with the texture of restaurant-style egg drop soup. Taste the soup for consistency and add any salt and pepper to taste.
Once the broth is the consistency you desire, it’s time to add the scrambled Happy Eggs.
You want to be strategic about how you add the scrambled eggs to the boiling mixture. If you dump the entire scrambled egg mixture into the boiling water all at once, you’ll get a big clumpy concoction.
Instead, I recommend slowly pouring the scrambled Happy Eggs through a fork. The fork will strain the eggs as they enter the broth and ensure they won’t clump upon entry into the boiling broth.
Once the eggs are added, lower the heat to a simmer. Add rehydrated shiitake mushrooms (if desired) and stir gently. Upon serving, add chopped green onions or chives.
A Happy Egg Drop Soup to Remember
I served the soup to my kids (remember, they’re expert egg drop soup connoisseurs) and they LOVED it. And of course they’re begging me to make it all the time now. Ho hum.
They commented about the bright, vibrant color (we eat with our eyes, too), they said they loved the homemade taste. On top of it all, they loved that they could have Happy Egg Drop Soup at home without having to beg me to order Chinese takeout!
I promise you, if you serve this recipe to your friends and family, the will definitely ooh and ahh at the site of it. It is one gorgeous gluten-free soup and one that I know you’ll be recreating time and time again. Enjoy!
Make traditional egg drop soup come alive when you add Heritage Breed Happy Eggs. These eggs contain vibrant orange yolks that turn your ordinary egg drop soup into extraordinary Happy Egg Drop Soup.
- 2 Heritage Eggs™ Free-est of the Free Happy Eggs™
- 4 cups chicken broth
- 1 Tbsp gluten-free soy sauce
- 1/2 tsp Kosher salt, more to taste
- 1/4 tsp ground ginger
- 1/4 tsp turmeric powder
- 1 Tbsp cornstarch + 3 Tbsp water, mixed
- 2 chopped scallions optional
- 3-4 shiitake mushrooms, sliced thin optional
Scramble Happy Eggs with a fork in a small bowl. Set aide.
Combine cornstarch with water in a small bowl and set aside.
Place chicken broth, soy sauce, salt, ginger and turmeric powder in a medium pot and bring to a boil over medium-high heat.
Reduce heat to a gentle boil, then slowly add cornstarch slurry while whisking the mixture. Gently boil for 1-2 minutes to allow the mixture to thicken.
Lower heat to medium and gradually pour in scrambled egg mixture. A good technique is to pour the egg through the slots off a fork so that the egg doesn't clump. The eggs will cook in about 30 seconds. Add the mushrooms (optional) and gently simmer for another minute.
Remove pot from heat and serve in soup bowls. Top each soup with a sprinkle of scallions (optional).
- This recipe is sponsored by Happy Egg Co™. You can use alternative eggs, but you may not get as vibrant of a color. Shiitake mushrooms and chopped scallions are optional.
- You can add more cornstarch slurry (cornstarch mixed with water or broth) if you want a thicker soup.
- You can swap cornstarch for tapioca starch if you avoid corn. Easy swap.
- If you do eat corn, consider adding some corn to the mix for an egg drop corn chowder soup. It's yummy - promise!
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