A warm bowl of Egg Drop Soup offers comfort and nourishment in its simplest form. This classic Chinese dish delivers a delicate balance of flavors while requiring minimal ingredients and preparation time.
Dating back to the Yuan Dynasty, this soup has stood the test of time due to its elegant simplicity and satisfying results. The magic happens when beaten eggs meet hot broth, creating silky ribbons that transform a basic chicken stock into something truly special.
Ingredients:
- 4 cups chicken broth
- 2 large eggs, beaten
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
Bring the chicken broth to a simmer in a medium pot. Mix cornstarch with 2 tablespoons of cold water in a small bowl until smooth, then stir into the simmering broth. Once the broth slightly thickens, use a spoon to stir the liquid in a circular motion while slowly pouring the beaten eggs in a thin stream. Continue stirring gently until the eggs form ribbons. Season with salt and garnish with sliced green onions before serving.
For the best results, ensure your broth is simmering but not boiling when adding the eggs, as excessive heat can cause the eggs to cook too quickly and become chunky rather than forming delicate ribbons. Always beat the eggs thoroughly and pour them slowly while stirring consistently. The soup will thicken slightly as it cools, so serve immediately for optimal texture and temperature.
History of Egg Drop Soup
Although the exact origins of egg drop soup are difficult to pinpoint, this dish has been a staple of Chinese cuisine for centuries. The simple combination of beaten eggs slowly drizzled into hot broth has been documented in cookbooks dating back to the Yuan Dynasty (1279-1368).
Known in China as “egg flower soup” (蛋花汤), this humble dish gained popularity during times of economic hardship when protein was scarce.
The wisps of egg created a filling and nutritious meal when combined with basic chicken broth.
Recipe
Egg Drop Soup
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This classic Chinese soup takes just 5 minutes to prepare and 10 minutes to cook, making it an ideal quick meal for busy weeknights or when you’re feeling under the weather. The total time from start to finish is approximately 15 minutes.
The soup serves 4 people as an appetizer or 2 people as a main course. While traditional recipes may vary slightly, this version maintains the authentic taste, using readily available ingredients in most supermarkets.
Ingredients:
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 2 green onions
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
Tools:
- Large pot
- Whisk
- Small bowl
- Measuring spoons
- Ladle
- Knife
- Cutting board
- Soup bowls
Bring the chicken broth to a boil in a large pot. In a small bowl, mix cornstarch with water until smooth. Slowly stir the cornstarch mixture into the boiling broth and reduce heat to medium. Beat the eggs in a separate bowl. While stirring the soup in a circular motion, slowly pour the beaten eggs into the broth in a thin stream. The eggs will cook immediately and form ribbons. Add white pepper, salt, sugar, and sesame oil. Garnish with chopped green onions and serve hot.
Nutrition Information (per serving):
| Calories | Protein | Carbohydrates | Fat | Sodium |
|---|---|---|---|---|
| 85 | 6g | 4g | 5g | 890mg |
Temperature control is essential for achieving the perfect egg ribbon texture when making egg drop soup. The broth should be hot enough to cook the eggs instantly but not violently boiling, which can break up the ribbons too much. Use room-temperature eggs and pour them slowly while stirring consistently for the best results. If you prefer a thicker soup, you can adjust the amount of cornstarch, but be careful not to add too much as it can make the soup gummy.
Cooking Steps
The cooking process for egg drop soup begins with bringing the broth to a rolling boil before stirring in a mixture of cornstarch and cold water to achieve the perfect consistency.
Once the broth is thickened, beaten eggs that have been whisked until frothy are slowly drizzled into the hot liquid while stirring gently in a circular motion to create those iconic ribbons of egg.
The final touch involves sprinkling freshly chopped green onions, adding color and a subtle crunch to this beloved Chinese soup.
Step 1. Bringing Broth to Boil
Pour chicken broth into a large pot and bring it to a vigorous boil over high heat.
While waiting for the broth to heat up, keep a close eye on it – this is the perfect time to prepare your other ingredients and gather your soup-making tools.
As the broth begins to bubble, you’ll notice wisps of steam rising from the surface. This is precisely what you want! The temperature needs to be hot enough to cook the eggs properly when they’re added later.
As my grandmother said, “A rolling boil makes the silk-like egg ribbons.”
Once you see consistent, large bubbles breaking the surface and steam rising steadily, reduce the heat slightly to maintain a gentle boil. This prevents the broth from becoming too aggressive when adding the eggs.
Step 2. Mixing Cornstarch With Water
Next comes an essential thickening step that gives egg drop soup its signature consistency. In a small bowl, combine 2 tablespoons of cornstarch with ¼ cup of cold water, stirring until you achieve a smooth, milky mixture without any lumps. This simple slurry will work magic in your broth.
The key is to use cold water – never hot – when mixing cornstarch. Hot water will instantly cook the starch, creating unwanted clumps that can ruin your soup’s texture. I learned this the hard way during my first attempt at making this soup!
Whisk the mixture thoroughly until it resembles a thin, white liquid. A proper cornstarch slurry should have the consistency of heavy cream. If you see any stubborn lumps, simply press them against the side of the bowl with your spoon.
Step 3. Beating Eggs Until Frothy
Before being added to the soup, the eggs must be vigorously beaten until they reach a light, frothy consistency.
Using a fork or whisk, beat the eggs in a bowl with smooth, circular motions until small bubbles form throughout the mixture. This typically takes about 1-2 minutes of constant whisking.
The frothy texture is essential because it helps create those beloved, silky ribbons of egg that float gracefully through the finished soup.
I’ve found that room-temperature eggs tend to froth up faster than cold ones from the refrigerator.
For the perfect consistency, your beaten eggs should be pale yellow and slightly foamy, with a texture that’s neither too thin nor too thick.
The mixture should fall in a steady, ribbon-like stream when lifted with a spoon.
Step 4. Drizzling Beaten Eggs Slowly
Gently drizzling the beaten eggs into simmering broth requires a steady hand and precise timing.
Using a fork or chopsticks, hold the beaten eggs about 6 inches above the soup’s surface while stirring the broth in a circular motion. This creates the signature ribbons of egg that make this soup so distinctive.
Pour the eggs in an even, thin stream while stirring the broth. Think of yourself as an artist, painting delicate golden threads across your canvas of fragrant soup.
The key is maintaining a consistent flow – too fast, and you will end up with scrambled eggs; too slow, and the ribbons will be too thin.
Let the eggs cook for about 30 seconds without stirring. They will naturally separate into those beautiful, cloud-like wisps that make egg drop soup so comforting.
Step 4. Adding Green Onion Garnish
Once the egg ribbons have set, the final touch of fresh green onions elevates both the presentation and flavor profile of the soup.
Thinly slice the green onions on a bias (diagonal cut) to create delicate pieces that will float gracefully on the surface.
Sprinkle the green onions just before serving to maintain their vibrant color and crisp texture. The key is using just enough – about one tablespoon per bowl – to add a pop of color and fresh, oniony brightness without overwhelming the delicate egg and broth.
I’ve learned through years of making this soup that the garnish isn’t merely decorative.
Those little green rings provide a wonderful textural contrast to the silky eggs and create that perfect finishing note that completes each spoonful.
Summing it up
Making egg drop soup at home offers a rewarding blend of simplicity and authentic Chinese flavor.
With just a few basic ingredients and proper technique, you can create a restaurant-quality soup that warms both body and soul.
The key to success lies in maintaining the right broth temperature and creating those signature egg ribbons by slowly streaming the beaten eggs while stirring.
Remember to season thoughtfully with white pepper and keep your garnishes fresh and vibrant.
Whether you’re fighting a cold, seeking comfort on a chilly evening, or simply craving a taste of Chinese cuisine, egg drop soup delivers satisfaction in every spoonful.
Master this classic recipe, and you’ll have a go-to dish that’s sure to impress family and friends while providing nourishment and comfort throughout the seasons.
