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Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Egg drop soup is my favorite soup. It is too much simple and easy, it takes only 10 minutes to make and it is completely comfortable food. This soup is a mixture of beaten eggs and chicken broth at its most basic level. Egg drop soup is a household staple across china soup. It is perfect, warm and comforting food as well, a good bowl of soup.

The steps to make this soup are very simple.

  • Boil chicken stock
  • Whisk eggs
  • Slowly stir in eggs
  • Season with salt and pepper
  • Serve

Egg drop soup is a very delicious dish, but there are various ways to dress it up. Only one way I mentioned here.

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History of Egg Drop Soup

Favorite Egg Drop Soup

Egg drop soup basically itself has no story, but food historian agrees it’s been around for a long time. Housebreaking of fowl for easy access to the protein in their eggs has been recorded as early as 1400 B.C.E. in china and Egypt.

Versatility is the beauty of egg drop soup. Tastes vary athwart sections, with southerners selecting to thicken the broth with cornstarch and northerners favoring a watery base. We added a cinnamon stick, then put some peppercorns and few other spices in a tea ball and let those flavors infuse in the soup at a low simmer before adding the egg. On the base of simplicity of this soup,it’ss best served as a light introduction, but if you did like to make it a meal, feel free to add chopped tofu or mushrooms. Here are mention this great recipe.

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Yield: 6 cups

Prep time: 3 minutes

Cook time: 7 minutes

Total time: 10 minutes

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Diabetic desserts are good option for the people who have diabetes. Diabetic deserts will satisfy their needs also these desserts are easy to make.

  • 4 cups chicken broth
  • 1 tablespoon and 1 teaspoon cornstarch
  • 3 large eggs
  • 1/2 tablespoon soy sauce
  • 1/2″ fresh ginger
  • 1/2 teaspoon peppercorns
  • 1 cinnamon stick
  • 1 teaspoon white pepper
  • 1/2 teaspoon sesame oil

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Duck Egg Soup

Mixed together 1 tablespoon cornstarch and chicken stock, chilled at room temperature. Drop the mixture in a saucepan, heat over medium high heat and bring to simmer. Place the pepper corns and ginger in a bag or tea ball, then add to the saucepan along with the cinnamon stick, soy sauce, and white pepper. Turn down the heat medium low and boil for 15 minutes.

Scoop out the cinnamon stick and remove the tea bag. Taste the soup. Add the salt or soy sauce as needed. In a small bowl, toss together the eggs with the remaining cornstarch. Stir the broth with a ladle. Break a split over the bowl and press down on the back of the split with your thumb while your fingers reach nearby to control the bottom of the bowl. Slope the bowl to drop the eggs slowly through the split prongs. Beat the soup with your other hand as you pour.

Let the soup position for few seconds to finish cooking the eggs. Stir in the sesame oil. To dress, top with sliced scallions. Serve immediately. Enjoy!.

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