January often signals a fresh start, particularly when it comes to cooking. That’s why we’ve joined forces with Eggland’s Best to showcase recipes that are both filling and wholesome, yet light enough to avoid any sense of overindulgence. Every dish gets an extra boost of flavor from EB eggs.
Much like most people across the country, I treat January as a period for rest and renewal. I concentrate on restoring my health following an excess of Manhattans and peppermint brownies, resetting my finances, and staying in more after countless late evenings. The kitchen is where I can tackle all these objectives simultaneously—by preparing meals that are fast, affordable, and perfectly satisfying.
In my experience, the quickest path to my goals involves egg-enriched soups—broths thickened by eggs whisked in at the final moment for substance and richness. This type of meal leaves me feeling wholesome from the inside; the added bonuses of being budget-friendly and simple to prepare only heighten the satisfaction.
A blend of cozy ingredients plus EB eggs creates an ideal winter meal. Photo by Mark Weinberg
On evenings when I desire a nearly effortless dinner, I turn to Egg Drop Soup with Ginger, Chiles, and Spring Peas. This dish is ready in literally (yes, literally!) ten minutes. It starts with chicken broth (store-bought is fine if you’re short on time) gently infused with garlic and ginger, then thickened and spiced with a fast mixture of vinegar, cornstarch, and soy sauce.
After the flavors meld, a slow stream of whisked eggs poured into the bubbling stock yields delicate, airy strands of protein. I typically add frozen peas, radish slices, fresh chiles, and scallions—or any vegetables hiding in my refrigerator. Occasionally I mix in some fresh cilantro, and a splash of sriracha plus a lime squeeze always enhances the taste.
When I prefer a more substantial option, I choose a variation of Greek Lemon Avgolemono. This soup is a bit more filling, with orzo cooked in broth for added substance. Lemon and dill keep it vibrant and refreshing, while eggs contribute a wonderful creaminess. The secret is to beat the egg whites until soft peaks form, then mix in the yolks and lemon juice, and gradually temper with hot broth. Tempering isn’t difficult, but it demands continuous stirring as the egg and hot stock combine; you aim for a smooth integration without any eggy lumps—essentially the opposite of the egg drop technique.
Greek avgolemono achieves its luxurious texture from EB eggs—no dairy cream needed. Photo by Mark Weinberg
Even though I have big aspirations for this January, I’m confident that soups like these will keep me cozy until the snow disappears. They’re a routine I’m glad to embrace in the new year, particularly because they’re so simple to prepare—and gentle on my budget.
What quick and light winter meals do you enjoy? Share your favorites in the comments!
We’re featuring recipes that are both tasty and healthy, all enhanced with EB eggs for extra flavor and nutrition. Eggland’s Best attributes the higher levels of vitamins and minerals in their eggs—such as over twice the omega-3s and vitamin B12—to a completely vegetarian diet for their hens.
Tags: avgolemono, egg drop soup, new year’s resolutions
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