Egg Drop Soup
This classic Chinese-inspired Egg Drop Soup comes together in just 15 minutes with a handful of pantry staples. A silky, seasoned chicken broth is thickened with a cornstarch slurry, then finished with delicate egg ribbons formed by drizzling beaten eggs into the gently simmering soup. It's comforting, budget-friendly, and rivals any restaurant version.
Equipment
- Large saucepan or pot - At least 4-quart capacity
- Whisk - For beating eggs and mixing slurry
- Small bowl - For mixing the cornstarch slurry
- Measuring cups and spoons
- Ladle or large spoon - For stirring while adding eggs
- Fine-mesh strainer - (optional) For perfectly smooth beaten eggs
Ingredients
- 4 cups chicken broth - 960ml; use low-sodium to control salt level
- 2 tbsp soy sauce - 30ml; adds depth and umami
- 1 tsp sesame oil - 5ml; toasted sesame oil preferred for best flavor
- 1/2 tsp ground ginger - 2g; or 1 teaspoon fresh grated ginger
- 1/4 tsp white pepper - 1g; black pepper works but white gives more authentic flavor
- 2 tbsp cornstarch - 16g
- 3 tbsp cold water - 45ml; for the cornstarch slurry
- 3 large eggs - At room temperature for better ribbon formation
- 2 green onions - Sliced thin, for garnish
- salt - To taste
Instructions
- Pour the chicken broth into a large saucepan over medium-high heat and whisk in the soy sauce, sesame oil, ground ginger, and white pepper. Bring to a gentle boil, then reduce to a steady simmer and cook for 2–3 minutes to meld the flavors.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Mix just before adding to the soup, as cornstarch settles quickly.
- While stirring the simmering broth in a circular motion, slowly pour in the cornstarch slurry and stir constantly for 1–2 minutes until the soup is glossy, silky, and slightly thickened. Reduce heat to low.
- Crack the eggs into a bowl and beat thoroughly until completely uniform in color with no white streaks. For silkier ribbons, strain through a fine-mesh strainer to remove any chalazae.
- Stir the simmering broth in a circular motion to create a gentle whirlpool, then slowly drizzle in the beaten eggs in a thin stream from about 6 inches above the pot. Turn off the heat once all the eggs are added, and let sit undisturbed for 30–60 seconds.
- Gently stir the soup once or twice to distribute the egg ribbons, then taste and adjust seasoning with salt or soy sauce. Ladle into bowls and garnish generously with sliced green onions; serve immediately.
Notes
- Temperature is key: Keep the broth at a gentle simmer — not a rolling boil — when adding the eggs to form delicate ribbons instead of scrambled egg clumps.
- Drizzle slowly: Pour the beaten eggs in the thinnest stream possible while moving in a circular pattern for the best ribbon formation.
- Create a whirlpool: Stirring the broth in a circular motion before adding the eggs helps distribute them evenly and creates wispy, elegant ribbons.
- Room temperature eggs: Let eggs sit out 15–20 minutes before using — cold eggs can cool the broth too quickly and affect ribbon formation.
- Don't over-stir: After adding the eggs, wait 30–60 seconds before giving just one or two gentle stirs to preserve the ribbon texture.
- Strain for perfection: Running beaten eggs through a fine-mesh strainer removes chalazae and produces noticeably smoother ribbons.
- Make it vegetarian: Substitute vegetable broth (mushroom-based works especially well) for the chicken broth.
- Storage: Refrigerate in an airtight container for up to 3–4 days. Do not freeze — egg ribbons become rubbery when thawed. The broth base (before adding eggs) can be frozen for up to 3 months.
- Reheating: Reheat gently over medium-low heat or in the microwave at 50% power in 1-minute intervals. Thin with extra broth if it thickens too much.
- Customize it: Add corn, mushrooms, shredded chicken, tofu, or a splash of rice vinegar for a hot-and-sour twist.
Nutrition
Serving: 1BowlCalories: 95kcalCarbohydrates: 6gProtein: 8gFat: 4.5gSaturated Fat: 1.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.8gCholesterol: 140mgSodium: 820mgPotassium: 150mgSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 3mgIron: 6mg
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