How to Make Egg Drop Soup

Egg drop soup, or egg flower soup, has long been a favorite at Chinese restaurants. Many people have always wanted to try their hand at making the dish, but were worried how it would turn out. Creating a delicious broth and perfect, silken strands of egg are intimidating, but with a bit of practice and effort, you too can enjoy your very own version of egg drop soup. Preparation is minimal and cooking time won't total more than ten minutes, so this recipe is sure to become one of your most-trusted favorites.

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves 3 to 4 people

Ingredients

4 cups (950 mL) vegetarian or chicken broth or stock
2 eggs, lightly beaten
1-2 green onions, minced(optional)
1/4 teaspoon white pepper (optional)
Salt or low sodium soy sauce, to taste(optional)
2-3 teaspoons of sesame oil (optional)

Steps

1
Bring the broth or stock to a rolling boil. This should be done in either a deep saucepan or wok. Use whichever tool you are most comfortable with, since using a saucepan instead of a wok will not affect your end results.
2
Mix in the salt and white pepper. This is also the time to add the sesame oil, if you plan on using it.

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3
Continue cooking the soup for another minute, and then turn off the heat. Turning off the heat will allow the eggs to reach a desirable "silky" texture.
4
Slowly pour in the eggs.
- Create the "shredded" egg look by straining the eggs slowly into the soup through a fork or chopsticks while simultaneously whisking them with your other hand. The fork or chopsticks should be held between eight and ten inches above your saucepan.
- To make the eggs look like ribbons instead of shreds, stir the eggs clockwise but do it at a slow, steady, and controlled rate. Be careful not to let the egg streams touch too much, since this will cause unattractive clumping and rubbery eggs.
5
Garnish your creation with onion or chow mein noodles, once the eggs have formed (meaning they are completely cooked). Serve hot.