Egg Drop Soup, The Classic Version (蛋花汤)
A simple, tasty dish using common ingredients, Chinese egg drop soup only takes a few minutes to cook. Learn pro tips to make it to perfection.
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs
- 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 stalk scallions (finely chopped)
Instructions
- 1
Crack the eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.
- 2
Pour the broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer.
- 3
Season the broth with salt, white pepper, and sesame oil. Taste to adjust.
- 4
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.
- 5
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.
- 6
Transfer the soup to individual bowls. Garnish with scallions and serve immediately.