All about egg drop soup
What is egg drop soup?
Egg drop soup is a soup made by stirring beaten eggs into hot chicken stock. This process creates long, flowing pieces of cooked egg that are distributed throughout the soup. The soup is commonly served with fried strips of eggroll or wonton wrappers.
My history with egg drop soup
I first had egg drop soup not so long ago. It seemed to be popular, but I was never convinced enough to order it myself. After trying it, I understood the hype.
After that, I knew I had to try my hand at a homemade version. While I’m no expert, I think this recipe measures up to take-out quite well.
Why should I make it?
While it seems mysterious, it’s actually quite easy to make at home. It’s also quite fast to make, and isn’t horribly expensive. Of course, it’s also very tasty.
What should I serve with it?
The aforementioned strips of eggroll/wonton wrappers are a great option. As far as main dishes go, something like orange or cashew chicken would work well. Of course, this also includes rice, noodles and egg rolls – or even the soup on its own.
If you like this recipe for egg drop soup, check out my recipe for split pea soup.
Ingredients
4 cups chicken stock or broth*, 908 grams
2 tsps sugar, 8 grams
1/2 tsp kosher salt, 3 grams
Pinch of black pepper
3 Tbsps corn starch, 30 grams
1/4 cup water, 56 grams
3 large eggs, beaten
Preparation
Add your stock, sugar, salt and pepper to a medium sauce pan set over medium heat. In a small bowl, stir together your water and corn starch.
Once the stock is just barely simmering, lower your heat to medium-low and drizzle in the corn starch**. Heat for a minute or two to thicken.
Raise the heat to medium***, then slowly drizzle in the eggs while stirring. Once the eggs are added, you’re ready to serve.
Notes
* You’ll want to use something high-quality here. This is the largest part of the dish, and nothing can save a soup made with mediocre stock.
** Be sure to stir the water and corn starch again before adding it. The corn starch settles quickly, and if you don’t stir again, it will be left behind in the bowl.
*** All this heat manipulation may be unnecessary. However, I try to keep the soup from boiling, just in case. However, you’ll at least want it to be hot enough to cook the eggs when you add them.
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