Made some hearty egg-drop soup last night to go along with stirfry. Used some chicken bouillon, Thai fish sauce, lots of chopped green onion, garlic, sesame oil, and although it wasn't a big pot of soup, I used 2 large eggs.
Since it had more eggs than usual, I could really bite into the soft pieces as I ate the soup, (and it's so delicious, it takes on the flavor of the broth and doesn't taste eggy at all). It seems like a noodle, basically. Soft, takes on the flavor of the broth... so why not use those protein packed goodnesses in place of noodles? In soups, stews, maybe even casseroles and stroganoffs and stuff like that? Just boil up some seasoned water, whisk eggs in a bowl, and slowly pour in boiling water while stirring with fork. If adding to recipe, drain out water.
I know it sounds gross but it's good I swear!