Egg Drop Soup, The Classic Version (蛋花汤)
User Reviews
5
Egg Drop Soup, The Classic Version (蛋花汤)
Description
Egg Drop Soup, The Classic Version (蛋花汤) combines chicken or vegetable broth seasoned with salt, white pepper, and a touch of sesame oil, thickened slightly with cornstarch to create a glossy consistency. The key feature is the delicate eggs, beaten with water and poured slowly into the simmering broth, forming tender, silky strands that float through the soup. Finely chopped scallions garnish the soup, bringing a mild onion flavor and a touch of color.
The egg ribbons provide a soft texture contrasting with the smooth broth, and the seasoning balances saltiness with the subtle warmth of white pepper and toasted sesame aroma. The cornstarch ensures the broth is silky without being heavy or gloopy.
This soup can be served as a light starter or a gentle dish when feeling under the weather. Its simple ingredients make it accessible and easy to prepare quickly with pantry staples.
Practical notes include optionally substituting broth with water plus flavorings like chicken powder, adjusting salt according to the broth's seasoning, and adding turmeric powder for a bright yellow hue commonly seen in restaurant versions. Leftovers keep well refrigerated for two days but freezing is not recommended as it alters the egg texture; however, the thickened broth can be frozen separately.
Ingredients
- 3 large egg
- 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 talk scallions finely chopped
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.
Notes
- If broth is unavailable, flavor water with chicken or mushroom powder, or MSG to taste.
- Adjust salt based on the saltiness of your broth to avoid oversalting.
- Add a pinch of turmeric powder while heating the broth for a more vibrant yellow color.
- Store leftovers in the refrigerator for up to two days; avoid freezing the finished soup to prevent egg texture changes.
- Freeze only the thickened broth without eggs; defrost, reheat, and add eggs fresh before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 94kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Sodium | 926mg | 39% |
| Potassium | 103mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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