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.
🌴 Ingredients:
· 2 eggs (beaten)
· 600ml chicken broth or water
🌴 Aromatics:
· 1 stalk scallion (chopped, for garnish)
· A pinch of white pepper powder
🌴 Seasonings:
· Salt, to taste
· A few drops of sesame oil (for finishing)
· 1 tsp cornstarch (about 5g, mixed with water)
🌴 Instructions:
- Heat the Broth
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. ⚠️ Note: A little starch helps the egg ribbons float instead of sinking. - Add the Eggs
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. ⚠️ Note: 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. - Season and Serve
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. ⚠️ Note: Add the sesame oil at the very end for the best aroma.
💡 More Tangy and Comforting Soups:
If you enjoy this egg drop soup, you should also try my [Tomato and Egg Soup] for another incredibly flavorful and comforting bowl.
Want to explore more? Check out my full [soups] category!
💡 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.
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