CLASSIC EGG DROP SOUP
A silky-smooth Chinese restaurant favorite ready in 15 minutes
KEY INFO:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Difficulty: Easy
Dietary: Gluten-free, Vegetarian-adaptable
EQUIPMENT NEEDED:
- Medium pot (3-4 quart)
- Whisk
- Small bowl
- Sharp knife
- Ladle
- Alternative: Electric pot or Instant Pot (on sauté mode)
INGREDIENTS:
Base:
- 4 cups (1L) chicken or vegetable broth
- 3 large eggs, lightly beaten
- 2 tablespoons cornstarch + 4 tablespoons cold water
- 4 green onions, divided use
Seasonings:
- ¾ teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon sesame oil
- Optional: ¼ teaspoon turmeric for color
METHOD:
- Separate green onions: Slice whites thinly, chop greens for garnish
- Make cornstarch slurry: Mix cornstarch with cold water until smooth
- Heat broth: Bring broth to simmer with white parts of onions
- Thicken: Stir cornstarch slurry into simmering broth until slightly thickened (about 2 minutes)
- Create egg ribbons: Crucial step – While stirring broth in one direction, slowly pour beaten eggs in a thin stream
- Season: Add salt, white pepper, and sesame oil
- Garnish and serve: Top with green onions
CRUCIAL TIPS:
- Never add cornstarch directly to hot liquid
- Pour eggs slowly while stirring continuously
- Don’t over-beat eggs – they should be just mixed
- Keep broth at gentle simmer, not boiling
STORAGE & VARIATIONS:
Storage: Best served fresh. Can refrigerate up to 2 days.
Reheating: Gentle heat, don’t boil
Variations:
- Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
- Spicy: Add chili oil or white pepper
- Protein-rich: Add soft tofu cubes
COMMON MISTAKES:
- Adding cornstarch too quickly
- Stirring eggs too vigorously
- Using cold eggs (room temperature works best)
- Over-seasoning (can’t undo saltiness)
SCALING:
- Basic ratio: 1 egg per cup of broth
- Adjust cornstarch accordingly: ½ tbsp per cup of broth
This recipe delivers restaurant-quality results every time. The key is patience with the egg-pouring process – rush it, and you’ll miss those signature silky strands that make egg drop soup so special.
