The key to a good Chicken Egg Drop Soup is simplicity. You want it to be easy and fast, so there are no long cooking times—heat some broth in a pot and add some vegetables along with the eggs. Eggs are one of those foods that don’t need much prep time before they’re ready to eat; all you have to do is crack them open and cook them on low heat until they’re done. Add some seasoning if you’d like, but keep it light, so your soup doesn’t get too spicy. You can easily prepare these at home without any hassle.
The easiest way to make egg drop soup is by following the directions written below. You can also add in other ingredients, but don’t overdo it. If you have time, homemade broth is always best.
Table of Contents
Ingredients
- 4 cups chicken stock
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon turmeric
- 2 tablespoons cornstarch
- 3 eggs
- 1 scallion
- 1/4 teaspoon MSG
Instructions For Chicken Egg Drop Soup
- In a medium soup pot, boil the chicken stock.
- Add the sesame oil, MSG, salt, sugar, and white pepper (if using).
- Now, add the turmeric or, if using, 5 drops of yellow food coloring. While optional, this will give the soup a rich, restaurant-style golden hue.
- Taste the soup and make any necessary spice adjustments.
- The combination of cornflour and water is then added. Although cornflour settles rapidly, ensure the water and cornflour are well combined.
- If you don’t stir the soup often as you pour in the slurry, cooked starch clumps will form in your soup.
- Add more or less starch if you want your soup thicker or thinner.
- You may also add the starch in a few tiny portions and check the consistency after letting the soup boil for a few minutes.
- Now, it’s time for the most exciting part, which is the egg.
- This recipe asks to softly beat the egg, producing white and yellow egg swirls.
- The amount of “egg flowers” you obtain will depend on how quickly you mix the soup after adding the egg, whether they are huge or little (i.e., swirly bits of egg).
- Stirring the soup in a circular motion with a spoon can help you add the egg gradually.
- Topping with your favorite toppings, serve the soup in bowls.
Nutrient Value
- Calories: 109 kcal
- Carbohydrates: 10g
- Protein: 7g
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 87 mg
- Sodium: 551 mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 17 mg
- Iron: 0.8 mg
Recipe Notes!
- 1/2 inch piece fresh ginger, peeled
- 1 stem lemongrass
- 1/2 teaspoon peppercorns
- 2 star anise
- 6 to 8 whole cloves
- 1 cinnamon stick
To sum up!
If you love egg drop soup, but don’t want to spend hours making it from scratch, try this easy recipe. It’s delicious and can be made in minutes. This chicken egg drop soup is born from a love of the soup, many trips to my favorite Chinese restaurant, and many questions.
If you’re looking for a simple version that takes fewer than 10 minutes and requires no cooking, know that all liquids will evaporate when heated above 100°F (37°C). So if you want your soup thickened with eggs without any cooking, whisk them into some cold water before adding them to the hot liquid—the heat from the bowl alone will cook them. The result should be light and fluffy with small pieces of protein floating throughout rather than large chunks floating at the bottom like traditional egg drop soup, which tends to be too heavy and dense for most people’s tastes.
Please feel free to comment if you have any queries regarding the recipe or want to share your take on the egg drop soup. Don’t forget to tell your family and friends about it; I’m sure they’ll also like it.
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