蛋花汤，是中餐馆里最经典的“开场白”。金黄色的蛋花在清亮的汤中绽放，像云朵一样轻盈飘逸，入口滑嫩，鲜香暖胃。看似简单，但要做出漂亮的蛋花，其实有几个小诀窍。
Egg Drop Soup is the classic opening act at any Chinese restaurant. The golden egg ribbons bloom in a clear, savory broth, light as clouds and silky smooth. It’s warm, comforting, and deceptively simple—but there are a few tricks to getting those perfect egg ribbons.
🌴食材 | Ingredients：
鸡蛋，2个（打散）。/ Eggs, 2 (beaten).
鸡汤或清水，600ml。/ Chicken broth or water, 600ml.
🌴配料 | Aromatics：
葱花，1根（切碎，出锅撒）。/ Scallion, 1 stalk (chopped, for garnish).
白胡椒粉，少许。/ A pinch of white pepper powder.
🌴调味 | Seasonings：
盐，适量。/ Salt, to taste.
香油，几滴（出锅淋）。/ Sesame oil, a few drops (for finishing).
淀粉，1小勺（约5g，加水调成水淀粉）。/ Cornstarch, 1 tsp (about 5g, mixed with water).
🌴做法 | Instructions：
1，烧汤底 | Heat the Broth
锅里倒入鸡汤或清水，大火烧开。加入1小勺水淀粉，搅拌均匀，让汤底微微浓稠。⚠️ 加一点水淀粉，蛋花更容易悬浮在汤里，不会沉底。
Pour the broth or water into a pot and bring to a boil. Add the cornstarch slurry and stir well to slightly thicken the broth. ⚠️ A little starch helps the egg ribbons float instead of sinking.
2，淋蛋花 | Add the Eggs
转小火，让汤保持微沸状态。一手拿着打散的蛋液，一手拿筷子，把蛋液慢慢、细细地转着圈淋入锅中，同时用筷子轻轻搅动汤底。⚠️ 千万别一股脑倒进去，那样会变成蛋块，不是蛋花。我试过倒太快，结果煮成了一锅蛋花糊。
Reduce to low heat and keep the broth at a gentle simmer. Slowly and thinly drizzle the beaten eggs into the pot in a circular motion, while gently stirring the broth with chopsticks. ⚠️ Never pour the eggs in all at once, or you’ll get egg clumps instead of ribbons. I’ve tried pouring too fast, and it turned into a mushy egg soup.
3，调味出锅 | Season and Serve
蛋花全部浮起后，关火。加入适量盐和少许白胡椒粉调味。淋上几滴香油，撒上葱花，出锅。⚠️ 香油最后淋，香气最浓。
Once the egg ribbons float to the top, turn off the heat. Season with salt and a pinch of white pepper. Drizzle with sesame oil, sprinkle with scallion, and serve. ⚠️ Add the sesame oil at the very end for the best aroma.
宝宝们，蛋花汤的精髓在于“蛋花飘逸，汤清味鲜”。汤底加一点水淀粉，蛋花更容易悬浮。淋蛋液时一定要小火，慢慢转圈淋入，边淋边搅动，蛋花才会像云朵一样漂亮。香油最后淋，香气最浓。
Tips: The key to Egg Drop Soup is “silky ribbons, clear and savory broth.” A little starch helps the eggs float. Drizzle the eggs slowly over low heat while stirring in a circular motion for those beautiful ribbons. Add the sesame oil at the very end.
这道【蛋花汤 | Egg Drop Soup】是鲜美好喝的经典家常汤。如果你喜欢这种简单滑嫩的口感，还可以试试我之前写的【鸡蛋羹 | Steamed Egg Custard】。想看更多汤羹类的菜谱，可以逛逛我的【汤羹 | Soups】分类。
If you enjoy this simple and tender dish, you should also try my Steamed Egg Custard. For more soup recipes, check out my Soups category.❤️ 点击主页，更多美味食谱持续更新！ / Click the homepage for more delicious recipes!