Egg Droup Soup - the Proud Fighter of Chinese Take-Out

Alright, I like egg drop soup. I used to make fun of people for eating it, because, I'll admit, it looks like snot. It feels like snot. It's snotty. And every time I get it from Wok and Hibachi, there is some kind of mysterious corn in the bottom. But I love it, I do, and I wanted to figure out the best way to make it. So what did I do?

Allrecipes.com, baby.

Why would I not go to a well-respected cookbook and just get the recipe out of there? Because I can easily go to a place like allrecipes.com, and all of a sudden, my recipe hasn't just been tested a hundred times, it's been tested three thousand times, by people with all sorts of tastes! Don't like spicy? First time was gross? Tried it again? Next time was better!? Or maybe someone preferred it the first way? You choose! The voice of the unwashed masses is rising up against the Draconian ways of the Cook Book, and I for one love it.

Basically, my point is this: cookbooks are only good for church fundraisers. You might as well, though, take recipes that you've tried a thousand times among your family and friends and start a cookbook of your own. My grandmother did this for me for Christmas, and I've used it more than nearly anything else in my house.

Now, for the egg drop soup. This is the basic recipe I drew from:
http://allrecipes.com/Recipe/Restaurant-Style-Egg-Drop-Soup/Detail.aspx

Which is good. It's fine. I didn't add chives, because chives don't add anything to me. Instead, I opted for shallots, AND (just because it's like home to me) some kernels of corn to sink to the bottom. Is this going in my personal cookbook? Well, just have a gander and then YOU TELL ME.

So now I present to you, my fans, a photograph which has currently become my "most viewed" picture on my Flickr stream. BEHOLD:
Hot and Sour soup, though. That's fucked up.