How to Make Great Egg Drop Soup

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When I go out to a Chinese restaurant, I love egg drop soup. It tastes good, is filling, and relatively healthy. But I could never quite replicate it at home. That was until I had a waiter at a Chinese restaurant tell me how to do it properly. Here's the secret.

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Instructions

Difficulty: Moderately Easy

Things You’ll Need:

Pot
Egg
Chicken stock
Starch

Step1

Boil the chicken stock (or similar tasting stock) until it boils. Make sure it is boiling, and leave the heat on high. Stir a little bit of corn starch (or the equivalent) in a cup with some water, then pour it into the pot and wait for it to boil again.

Step2

Crack a few eggs (2-3) and wisk them in a bowl. Slowly pour the egg in a little at a time. This is the secret: to put a little bit of the egg in a time under HIGH HEAT (boiling conditions). This will give you the characteristics thin sheets of egg rather than the mushy scrambled type eggs I had been getting under a lower heat when I dumped all of the egg in.

Step3

Normally (as with most Chinese restaurants), I'll put some freshly chopped scallions into the soup, but you can experiment with mushrooms, cilantro, and other things. Keep in mind though that you are making egg drop soup. It will be something-else if you keep putting wierd things in it. But that's up to you.