Make Egg Drop Soup
Egg Drop Soup, or Egg Flower Soup, has long been a favorite at Chinese Restaurants. Many people have always wanted to try their hand at making the dish, but were worried how it would turn out. Creating a delicious broth and perfect, silken strands of egg are intimidating, but with a bit of practice and effort, you too can enjoy your very own version of Egg Drop Soup. Preparation is minimal and cooking time won't total more than ten minutes, so this recipe is sure to become one of your most-trusted favorites.
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves 3 to 4 people
Contents
Ingredients
- 4 cups (950 mL) vegetarian or chicken broth or stock
- 2 eggs, lightly beaten
- 1-2 green onions, minced(optional)
- 1/4 teaspoon white pepper (optional)
- Salt or low sodium soy sauce, to taste(optional)
- 2-3 teaspoons of sesame oil (optional)
Steps
- Bring the broth or stock to a rolling boil. This should be done in either a deep saucepan or wok. Use whichever tool you are most comfortable with, since using a saucepan instead of a wok will not affect your end results.
- Mix in the salt and white pepper. This is also the time to add the sesame oil, if you plan on using it.
- Continue cooking the soup for another minute, and then turn off the heat. Turning off the heat will allow the eggs to reach a desirable "silky" texture.
- Slowly pour in the eggs.
- Create the "shredded" egg look by straining the eggs slowly into the soup through a fork or chopsticks while simultaneously whisking them with your other hand. The fork or chopsticks should be held between eight and ten inches above your saucepan.
- To make the eggs look like ribbons instead of shreds, stir the eggs clockwise but do it at a slow, steady, and controlled rate. Be careful not to let the egg streams touch too much, since this will cause unattractive clumping and rubbery eggs.
- Garnish your creation with onion or chow mein noodles, once the eggs have formed (meaning they are completely cooked). Serve hot.
Tips
- Even when rapidly stirring the egg, you should still keep your whisking motions through the liquid light. This will prevent bubbles from forming in your dish.
- For a thicker, restaurant type soup, try this: mix about two or three tablespoons of cornstarch with 1/2 cup water. Add this to the soup before turning off the heat.
- For a milder, sweeter soup, substitute an equal amount of sugar for the white pepper.
- Try adding peas to your soup for extra flavor and color. Simply add 1/2 a cup of frozen peas to the soup after adding the salt and white pepper. Let the soup cook for about two more minutes or so, and then continue with the next step. Carrots can also be added at this step, but they should be almost completely cooked before being put into the soup.
Things You'll Need
- A wok or deep saucepan
- A fork to stir the eggs
- A small bowl for the eggs
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