Egg Drop Soup Recipe
Egg drop soup is a simple, fast Chinese food that contains whisked eggs, tasty broth and gentle flavoring. You can make this in less than 20 minutes, so it can be eaten at any time, unlike bread rolls.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Small bowl
- 1 Ladle
- 1 Soup spoons
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs
- 1 tbsp cold water
- ½ tbsp grated ginger
- 1 clove garlic, minced
- 2 green onions, finely chopped
- ½ soy sauce
- Salt and pepper to taste
Instructions
- Heat up the broth to mix all the ingredients.Bring the chicken or vegetable broth to a slow simmer in a medium saucepan over medium-heat stove. Include garlic and ginger in the pot, then simmer for around 3–4 minutes.
- You can also make a Slurry, though it is optional.If you are using cornstarch instead, mix it with 1 tablespoon of cold water in a small dish until smooth. Place a little of the thickening to the boiling mixture to make the soup more viscous.
- Add some seasoning to your Soup.Soy sauce and salt and pepper should be mixed in. Put the heat down to low so that the soup cooks nicely without fast bubbling.
- She should be ready to prepare the eggs for the youngsters.In a bowl, whisk or beat the eggs well for a while, making sure the yolks and whites have mixed together.
- Make Egg Ribbons.Pour a bit of the eggs into the soup at a time while stirring the broth with a slow circular movement. The eggs will turn into soft beautiful ribbons in just a few seconds.
- Final Touches:Switch off the heating. If you like, add green onions and add a little sesame oil for some extra flavour.
- Serve:Put into bowls and serve while still warm. The dish is terrific when served with fried wonton strips or steamed rice.
Notes
Whisk the eggs properly to get the best texture.
Beat your eggs well so that the ribbons mix smoothly and taste well in the soup. Make the paint move gently across the canvas.
While adding the eggs, make a circular motion with the broth. That is how they become soft, silky and healthy. Pour the eggs very slowly.
Use a spoon or fork to slow drizzle the eggs on top, rather than put them in all at once for better results. If you want your recipe to be thicker, add some Cornstarch (Optional)
If you want the soup to be thicker like a velvet texture, add a cornstarch slurry. Don’t cook the eggs for too long on the outside.
Turn off the heat after the eggs are done setting. Rubbery brussels sprouts are the result of overcooking them. Additional flavoring make the dish more interesting and flavorful.
Adding sesame oil, some white pepper or by chopping ginger or garlic gives the meal more flavour. Serve Immediately
This dish should be eaten when it is both fresh and hot. The eggs can become broken if stored for a too long period. Try Variations
You can also include sweet corn, spinach, tofu or mushrooms for a healthy and additional flavour.
Beat your eggs well so that the ribbons mix smoothly and taste well in the soup. Make the paint move gently across the canvas.
While adding the eggs, make a circular motion with the broth. That is how they become soft, silky and healthy. Pour the eggs very slowly.
Use a spoon or fork to slow drizzle the eggs on top, rather than put them in all at once for better results. If you want your recipe to be thicker, add some Cornstarch (Optional)
If you want the soup to be thicker like a velvet texture, add a cornstarch slurry. Don’t cook the eggs for too long on the outside.
Turn off the heat after the eggs are done setting. Rubbery brussels sprouts are the result of overcooking them. Additional flavoring make the dish more interesting and flavorful.
Adding sesame oil, some white pepper or by chopping ginger or garlic gives the meal more flavour. Serve Immediately
This dish should be eaten when it is both fresh and hot. The eggs can become broken if stored for a too long period. Try Variations
You can also include sweet corn, spinach, tofu or mushrooms for a healthy and additional flavour.