Egg Drop Soup

Name: Egg Drop Soup
Total time: 10 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups Rich, high-quality chicken broth; 3 Large eggs (beaten lightly in a pouring jug); 2 tbsp Cornstarch (mixed with 3 tbsp cold water); 1/4 tsp Ground white pepper; 1/2 tsp Sesame oil; 2 Scallions (finely sliced); Salt to taste

A simple, comforting Chinese soup with wispy beaten eggs in chicken broth.

10 minutes

Serves 4

Appetizer/Lunch

Contains common allergens

Egg Sesame

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Instructions

6 steps

1
Heat the Broth: Pour the chicken broth into a medium pot and bring it to a rolling boil over high heat.

2
Season: Add the ground white pepper and a pinch of salt if your broth is unsalted. Taste and adjust to ensure it is highly savory.
3
Thicken the Soup: Lower the heat to a gentle simmer. Stir the cornstarch slurry to recombine it, then slowly pour it into the simmering broth while stirring continuously. Cook for 1-2 minutes until the broth takes on a slightly syrupy consistency.
4
Create the Egg Ribbons: Turn off the heat completely. Let the soup stop bubbling. Hold the jug of beaten eggs about 6 inches above the pot and pour them in a very slow, steady, thin stream in a circular motion.
5
Set the Eggs: Wait exactly 5-10 seconds without touching the soup. This allows the eggs to cook and set into distinct, beautiful ribbons rather than turning into mush. Gently stir once or twice to separate the strands.
6
Finish and Garnish: Stir in the sesame oil. Ladle immediately into bowls and garnish heavily with the fresh scallions.

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