2 bunches of spinach, or more if you wish
1 tblsp kosher salt
Trim up the spinach and cut or rip into strips. Place the spinach in a collander and thoroughly wash it to remove all the sand.
Fill a 5 qt pot about 2/3 full of water. Squeeze the juice of 2 lemons (discard the seeds) into the pot. Place the spinach in the pot and bring to a boil. Let it cook at an active but slow boil for 10 minutes. Keep an eye on it so it doesn't boil over.
In a separate cup (we use a glass measuring cup), beat the 2 eggs with the salt very thoroughly.
Let the spinach cool for 10 - 15 minutes or more until it is warm but not hot. Then, pour a little bit of the spinach water into the eggs a little at a time, stirring as you go. The goal is to not cook the eggs immediately, but allow them to dilute out a bit in the spinach water so that when you add this back into the pot you don't wind up with 'egg drop soup'.
When you've diluted the eggs out considerably, slowly pour the egg/spinach mixture back into the main pot, stirring as you go. You can pour back and forth a few times if necessary to mix it thoroughly.
Chill in the refridgerator and serve with a splash of milk.
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