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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Egg Drop Soup

Such a simple recipe and a perfect recipe to add all sorts of ingredients to either boost the spice or simply to make it hardier. Spinach is the most popular add-in as well as peas, carrots, tofu, scallions and hard boiled eggs diced and dotting the top. Super easy and quick!


For 2 people


  • 2 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried chives(or freshly chopped)
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 3 eggs, 2 of them separated
  • 1 tablespoon hot chile oil, optional

Egg Drop Soup Directions

    Bring to scalding the chicken broth, garlic, pepper and chives. Once hot, make slurry of cornstarch and 2 tablespoons water and whisk it into the soup. 
    Cook one more minute and then reduce heat to simmer. While the temperature is lowering, beat 1 egg with 2 egg whites: set aside. Whisk remaining egg yolks into soup. Take a large spoon and stir the simmering broth to create a whirlpool. Remove spoon and slowly pour in the beaten egg mixture. Once it has all been added, you may need to stir again to create that 'cyclone' effect while pouring egg mixture. Remove from heat,stir in 1 tablespoon hot chili oil(or use sesame oil if you want to be less spicy) and serve hot.