5-Min Chinese Egg Drop Soup (蛋花湯)
Around the World in 80 Eggs, day 19
This is a classic Chinese dish that I've always grown up with. When I feel a bit under the weather, or just want something light and healthy to eat, this is what I turn to. It's usually made up of:
- Broth: Made with a flavourful chicken or vegetable broth for a warm and savoury base. But water also works!
- Egg: Thinly beaten eggs are swirled or dripped into the boiling broth, creating delicate strands or "ribbons" of cooked egg that float throughout the soup.
- Seasonings: Simple yet impactful. Often seasoned with salt, white pepper, and sometimes garnished with chopped scallions or fresh herbs for a touch of brightness.
- Texture: The beauty lies in the contrast. The silky egg ribbons add a delightful textural counterpoint to the smooth broth.
It's beyond easy to make and it goes with literally everything.. rice, noodles, spring rolls.
Fun fact: the Chinese name of this 蛋花湯 literally translates to "egg petal soup" because the way the eggs look when they’re in liquid like this. Isn’t that such a cute name?
Ingredients
- 3 eggs
- 1 tbsp cornflour (cornstarch)
- 3 tbsp water
- 1 litre chicken stock
- 1 tsp sesame oil
- 1/2 tsp white pepper
- Pinch of salt
- Handful of spring onions
Pair it with
Instructions
- Start by whisking the eggs in a bowl until smooth and set them aside. In a separate small bowl, mix 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of water to create a slurry. This will help thicken the soup.
- Pour the chicken stock (or vegetable stock if you prefer) into a pot and heat it over medium heat. Add the white parts of the spring onions, which will infuse the broth with a subtle onion flavour.
- Once the stock is simmering, slowly pour in the cornflour slurry while stirring continuously. This will help the soup thicken to the desired consistency. Stir in the sesame oil, white pepper, and a pinch of salt to season the soup.
- Reduce the heat to low. Now, slowly drizzle the whisked eggs into the hot broth in a thin stream. Use a fork or chopsticks to gently stir the soup in a circular motion as you pour, which will create the signature "petals" or ribbons of egg that float in the broth.
- Once the eggs are cooked (should take about a minute) and have formed those beautiful, delicate egg ribbons, add the green parts of the spring onions for a fresh burst of flavour and colour. Remove from heat.
- Ladle the egg drop soup into bowls and enjoy it as a light appetiser or pair it with a main dish for a full meal.
Notes: To make this a heartier meal, feel free to add some shredded chicken, sweetcorn, tofu, or any other veggies and protein that you like. Cook those ahead of adding the egg as the egg will be cooked in seconds once in the hot broth.
Video demonstration
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!