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Dinner · 12 min · 2 bowls

Leftover rice egg soup

Egg drop over yesterday's rice, ten minutes and a box of stock. Pour the egg in a thin stream off the boil or you get lumps.

The sheet · 2 bowls · 12 min

easy

Why tonight. Egg drop over yesterday's rice, ten minutes and a box of stock. Pour the egg in a thin stream off the boil or you get lumps.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • rice
  • stock
  • eggs
  • scallion
  • soy sauce

Good if you have them, fine if you do not: sesame oil.

Method

  1. Bring the stock to a bare simmer and add the cold rice — it loosens and thickens the broth as it warms.
  2. Beat the eggs and pour them in a thin stream while stirring in one direction, off the boil.
  3. Poured into a rolling boil they seize into lumps; poured off the heat they set into ribbons.
  4. Soy and sesame oil at the end, scallion raw. Ten minutes from an empty fridge.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

rice
Starch that either steams or fries, and the two want opposite things.
stock
Body, not flavor — that is the part people get backwards.
eggs
The cheapest way to turn a side dish into dinner.
scallion
Two ingredients on one stalk.
soy sauce
Salt with a savory backbone, so it seasons and deepens in one move.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy rice and stock workBack to the ranking