I must admit, the idea of cooking eggs in boiling water seemed kinda gross. I thought the water was going to end up all white and ick, but the eggs looked just like regular fried eggs. This is a dish that my host family’s housekeeper (who we named Daphne, after Daphne Moon) would make for me at least once a week because she knew how much I loved it. The dumplings reminded me of the homemade dumplings (for chicken and dumplings) my grandmother used to make, so this was a nice comfort in my new home away from home.
Cube the tomatoes
Boil the tomatoes for about 5 minutes
While the tomatoes boil, make the dumplings
Pour the eggs into the soup and stir. Once they are broken up, add the dumplings and noodles
The Recipe (3-4 servings)
What you need:
- 1 large tomato, cubed
- 2-3 eggs, scrambled
- 1/4 lb fresh pasta noodles
- Homemade dumplings (recipe below)
- Water (I filled the pot up about halfway)
- Salt and pepper (to taste)
What to do:
- Boil the tomatoes for 5 minutes
- Make the dumplings
- Pour the eggs into the water, and use a wooden spoon to break them up
- Add the dumplings, noodles, salt, and pepper
- Boil until eggs are fully cooked (about 10 minutes)
To make the dumplings:
- 1 cup flour
- 1/2 + 1/8 tsp baking powder
- 1.5 tsp salt
- 1/2 tbsp butter
- Up to 1/2 cup milk
- Mix all ingredients together (adding milk slowly at the end) until you have a dough
- Roll out the dough and shape it into small balls, about the size of a large gumball
Bon appetit!
Tomato, Egg, and Dumpling Soup (番茄鸡蛋汤)
Difficulty:
Easy if you use pre-made biscuit dough
Tastiness:
Tastes like home
