Easy Egg Drop Soup. Read Customer Reviews & Find Best Sellers. Mix sugar, soy sauce, cornstarch, and. Using a fork, stir egg mixture in to soup and cook until eggs are.
Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. DIRECTIONS Heat broth in saucepan to boiling. You can have Easy Egg Drop Soup using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Easy Egg Drop Soup
- It’s 4 cups of unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.).
- You need 4 cups of water.
- You need 1 of medium carrot, sliced into 1/4" thick slices.
- You need 3 of garlic cloves, crushed.
- Prepare 2.5 teaspoons of kosher salt to start.
- You need 1/2 teaspoon of toasted sesame oil (optional).
- You need 1.5-3 Tablespoons of corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
- It’s 2-3 of eggs, thoroughly whisked.
- It’s of finely chopped green onion for garnish.
- You need to taste of black pepper.
You can add the cornstarch to help keep the eggs in larger lumps in the soup. Remove pan from heat once broth is boiling. The more you stir the smaller the egg 'drops' will be. Egg drop soup, or egg flower soup, is a really basic boiled chicken broth soup, and in its simplest form, the only ingredients needed are the broth itself, eggs, and spring onions.
Easy Egg Drop Soup step by step
- Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat..
- Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics – sweet from the carrot, savory from the garlic..
- Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively)..
- Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking..
- Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! 🙂 ) Enjoy!.
Other ingredients are added to taste—like tofu, corn, or bean sprouts—and each cook has a take on the classic. Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: Place the remaining chicken. Stir in the corn starch slurry and reduce heat to a simmer. Stir the salt, ginger and chives into. Drizzle egg a little at a time from the fork.