Egg Drop Soup, The Classic Version (蛋花汤)

4.98 from 128 votes

Egg Drop Soup, The Classic Version (蛋花汤)

A simple, tasty dish using common ingredients, Chinese egg drop soup only takes a few minutes to cook. Learn pro tips to make it to perfection.

Prep Time2

Cook Time3

Total Time5

Course: Soup

Cuisine: Chinese

Diet: Gluten Free, Vegetarian

Servings:

Author: Wei Guo

Ingredients

3 large eggs
4 cups chicken broth or vegetable broth (see note 1)
Salt to taste
Ground white pepper to taste
¼ teaspoon sesame oil
3 tablespoon cornstarch
1 stalk scallions finely chopped

US Customary - Metric

Instructions

Crack the eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.
Pour the broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer.
Season the broth with salt, white pepper, and sesame oil. Taste to adjust.
In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon.
Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.
Transfer the soup to individual bowls. Garnish with scallions and serve immediately.

Video

Notes

1. If the broth is unavailable, you may use water flavored with chicken powder, mushroom powder, MSG, etc.

2. You may not need to add salt if the broth you use is already salted.

3. Tip on the color: If you’d like to achieve the bright yellow color you often find in restaurant versions, add some turmeric powder while heating the broth.

4. Store and reheat: Leftover soup can be stored in the fridge for 2 days. I don’t recommend you freeze egg drop soup as the egg changes texture this way. You may freeze the seasoned, thickened broth. Defrost, reheat and add the egg before serving.

Nutrition