Egg-based Recipes: Egg Drop Soup
While its name may seem indicative of a highly complex soup dish, that really isn’t the case when it comes to this egg-based cuisine — the aptly named egg drop soup.
This staple Chinese dish is made with lightly-seasoned chicken or vegetable broth, which is later filled with egg ribbons by whisking raw eggs into the hot stovetop broth.
4 cups chicken or vegetable stock
2 tablespoons cornstarch
1 teaspoon ginger, ground
1/4 teaspoon garlic powder
1/2 teaspoon toasted sesame oil
3 green onions, thinly sliced
- In a medium saucepan, whisk together the chicken/vegetable soup stock, cornstarch, ginger, and garlic powder until it reaches a smooth consistency. Then heat the mixture over high heat until the stock begins to simmer. While cooking, also make sure to stir occasionally. Meanwhile, whisk together the eggs and egg whites in a bowl.
- Once the broth reaches a simmer, stir the broth in a circular pattern using a fork or whisk to create a small whirlpool — much like how you would cook a poached egg. Slowly stream the whisked eggs into the stock as you continue to stir, creating long egg ribbons in the process.
- Remove the saucepan from the heat. Add in a dash of sesame oil and stir in green onions until combined. Season the egg drop soup to taste with S&P. If you’d like you may also add an additional dash or two of sesame oil. Sprinkle with additional green onions as garnish. Serve immediately.