How to Make Eggdrop Soup

Eggdrop soup, also known as egg flower soup, is a rather bland staple of Chinese cuisine. The trick is to get the eggs to form thin, silken strands in the soup rather than rubbery clumps. The secret lies in how the eggs are poured into the broth. Eggdrop soup is a delightful accompaniment to spicy Asian dishes.

Things You'll Need

• Bowl
• Fork
• 4 cups chicken broth or stock
• Two eggs, lightly beaten
• 1/4 tsp. white pepper
• Salt to taste
• Green onion, minced

Instructions

1. Bring the chicken broth to a boil. Use homemade chicken stock or four bullion cubes dissolved in 4 cups water.

2. Beat the eggs in a bowl until the yolks are fully incorporated into the whites. The mixture should be pale yellow.

3. Stir the boiling broth in a clockwise direction. While the broth is still swirling, pour the egg mixture through a fork 6 to 8 inches above the pot so strands are formed.

4. Turn off the heat. Stir the soup in a clockwise direction for about one minute, being careful not to change directions.

5. Add white pepper, salt to taste and the chopped green onions. Serve hot.

6. For a thicker soup, add 2 tbsp. of cornstarch to the cold broth and stir constantly while bringing the mixture to a boil. Once the eggs have been added, you may also add clams, tofu, shredded chicken, grated ginger or 1 tbsp. of sugar. If you want to add peas or carrots, do it while the broth is boiling before adding the eggs. For a more spicy soup, add one or two dried red chili peppers to the broth. For a richer flavor, stir in 1 tsp. of sesame oil before serving. The soup may also be garnished with a dash of soy sauce or rice wine vinegar.

Tips & Warnings

• The key to getting silky egg strands is to turn off the heat once the eggs have been added to the broth. Overcooking will result in tough, rubbery eggs. The secret to getting thin strands of eggs is to stir in one direction. Crossing back over the eggs while stirring will cause them to clump. Pouring through a fork allows the egg mixture to hit the hot broth in thin streams. If you want to stir and pour at the same time, place the fork atop a cereal or cracker box and secure it with a book or other heavy object. Place the apparatus over the pot and turn off the heat. Pour the egg mixture through the fork while stirring with the other hand.

References

• Food Network
• Homemade Chinese Soups

Resources

• Food Network