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Egg Drop Soup
  • 20 MINUTES COOK TIME
  • 25 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN

Ingredients

  • 1 qt. chicken broth, or stock
  • 1 tsp soy sauce
  • 4 tsp cornstarch
  • 4 eggs
  • ¼ of a tsp of salt
  • ¼ of a tsp pepper
  • 1 Tbsp scallion (optional)

Directions

Mise En Place

  • Measure out all ingredients.
  • Chop the scallions (if using)

Prepare the recipe.

  • In a small bowl, lightly beat the eggs together.
  • In a wok or saucepan, bring the chicken broth to a simmer. Add the soy sauce and bring to a boil. Whisk in cornstarch.
  • Once the cornstarch is dissolved, bring the soup back to a boil. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
  • Season with salt and pepper.

Serve

  • Top with scallions before serving.(if using)
  • Serve warm and enjoy!

Recipe in Action

  • 4 Servings
  • Difficulty: Intermediate
Click here for Nutrition Facts Nutrition Tip

Eggs are a good source of selenium this key nutrient is esential for keeping the immune system healthy.

Cultural Facts

Egg drop soup is a traditional Chinese soup that is quick to make. It involves a unique cooking method for the eggs which float to the top once the final product is ready to serve!

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