How do you make Chinese Egg-Drop soup??!


Question: I saw a lady in a group i was in cook it once, but i was so young that all i remember was her cracking eggs into the boiling water.

Can anybody tell me a good, good recipe for Chinese Egg-Drop soup? I haven't had it in years, and I used to have it at our favorite Chinese restaurant even time we went, but they closed. :(


Answers: I saw a lady in a group i was in cook it once, but i was so young that all i remember was her cracking eggs into the boiling water.

Can anybody tell me a good, good recipe for Chinese Egg-Drop soup? I haven't had it in years, and I used to have it at our favorite Chinese restaurant even time we went, but they closed. :(

The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple;
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)

Preparation:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute.
To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
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Another way few ways :
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten

Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. 3 servings (about 1 cup each).
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4 c. chicken broth
2 eggs, lightly beaten
2 tbsp. parsley, chopped

Bring chicken broth to a boil. Keep broth in motion, slowly pour the beaten eggs into the hot broth so that it cooks in threads. Serve immediately. Sprinkle parsley on top of each serving. Serves 4-6.

Hi I this is how I make it at home.

You will need,

6 cups chicken stock
1/2 cup thinly sliced green onions
1/4 cup small spinach leaves
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
1 teaspoon soy sauce
Pinch finely ground white pepper
2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

Happy cooking!!

This is the easiest way I've found to make it.

Get a can of chicken stock, open it up, heat it in a pot on the stove. Crack and egg or two into a bowl, stir them up so that the egg white and the yolk are thoroughly mixed. Salt the egg and add pepper. Then, take a spoon and add drops of egg to the boiling chicken stock.

This is a simple and delicious way to make it. Enjoy!





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