Egg Drop Soup

Every Saturday my sister and I would go to the local Chinese place near us for Tea and good Chinese food. I would always start off with Egg Drop Soup while she had Wonton Soup. When I moved out of New York I couldn’t find a good Chinese place to save my life, and I was craving Egg Drop Soup. My brother-in-law was a chef and gave me this recipe and I’ve used it ever since. This classic Egg Drop Soup recipe is quick and easy to make in just 15 minutes and always tastes so cozy and comforting. 

Ingredients

4 cups of good-quality chicken
2 tablespoons cornstarch
2 teaspoons ground ginger
1 teaspoon garlic powder
1/8 teaspoon white pepper
3 large eggs
1 teaspoon toasted sesame oil
fine sea salt and freshly cracked black pepper, to taste
thinly sliced green onions, for garnish

Instructions

Make the broth. Whisk together stock (chilled or room temperature), cornstarch, ginger, garlic powder, and white pepper in a medium saucepan until smooth. Heat over high heat until the stock comes to a boil, stirring occasionally.

Whisk the eggs. Meanwhile, whisk together the eggs and egg whites in a small measuring cup.

Stir in the egg ribbons. Once the broth reaches a full boil, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, to create egg ribbons.

Season. Remove pan from heat. Stir in the sesame oil until combined. Season with salt and additional white pepper to taste, also add a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but I generally find this soup needs an extra ½ to 1 teaspoon of fine sea salt.)

Serve. Serve immediately, garnished with lots of green onions and a twist of black pepper.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.