Chinese Egg Drop Soup
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 flavorful chicken or vegetable broth for a warm and savory base.
- Egg: The key ingredient! 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
- Handful of spring onions
- 1 tsp sesame oil
- 1/2 tsp white pepper
- Pinch of salt
Pair it with
Instructions
- In a bowl, whisk the eggs thoroughly and in a separate bowl, combine the cornflour and water to make a slurry.
- Heat up the chicken stock in a pot and add in the white part of spring onions, and pour in the cornflour slurry.
- Add in sesame oil, white pepper and salt. Give it a stir and bring it to a boil.
- Turn the heat to low and pour in the whisked eggs. Allow the eggs to form little petals in the water. Throw in the rest of the spring onions
Video demonstration
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