Does anyone know how to make egg drop soup like the do in restaurants?!


Question:

Does anyone know how to make egg drop soup like the do in restaurants?

you know how its yellow...I make egg drop soup all the time but its never like the rest. mine I use chick broth /cubes. and eggs but how do they get theirs thick and yellow like egg yolk?


Answers:
Most of the Chinese takeout places use the egg stuff that comes in the cartons and that's why its really yellow.

# 4 cups prepared chicken stock, plus 2 tablespoons
# 1/2 teaspoon grated fresh ginger
# 1 tablespoon soy sauce
# 1 tablespoon cornstarch
# 2 eggs, lightly beaten
# 2 green onions, chopped, including ends
# Salt and white pepper, to taste

Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2 tablespoons of chicken stock and stir. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. Take off heat. Season with salt and pepper, and garnish with green onion. Serve immediately.

i'm guessing that if you knew exactly how they made it and the exact ingredients that were in it, you probably wouldn't want it

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
DIRECTIONS
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

They thicken the soup with cornstarch, and colour the soup and/or eggs with turmeric, or curry. They also use chickens in their soup, not cubes. The rest of the ingredients are different from place to place.




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