How To Make Egg Drop Soup

Have you ever had one of those days when you need something comforting and warm?

Those days when everything seems to be going uphill, when the cold seeps into your bones and stress won't leave you alone. Those moments when you get home exhausted and all you want is something to make you feel better, like when you were little and your mom would make you something special. And that's exactly when a hot soup can become the hug you so desperately need.

There's nothing more comforting than a Chinese-style egg drop soup, with that golden broth that seems to shine on the plate and those egg ribbons floating like little clouds. It's amazing how something so simple can make you feel like everything will be okay, as if the day was starting anew. Best of all, you don't need to be a kitchen expert or have a thousand ingredients: with just the basics you have at home, you can create this wonder in less than 15 minutes.

Ingredients for Egg Drop Soup

The secret to a delicious egg drop soup lies in its simple yet essential ingredients. Here's everything you need:

Eggs (2 units): The star ingredient that creates those silky ribbons and provides protein
Chicken broth (4 cups): The base that gives all the flavor and provides the necessary moisture
Cornstarch (1 tablespoon): To achieve that creamy broth with perfect texture
Water (1/2 cup): To dilute the cornstarch and adjust how thick you want your soup
Salt (to taste): To enhance all flavors
White pepper (to taste): Adds that characteristic warmth and smoothness
Green onions (2 stalks): Provides freshness and a touch of color when serving

Optional:

Grated ginger (1 teaspoon): Adds that special aromatic touch
Soy sauce (1 teaspoon): For more depth of flavor and that golden color

How to Make Egg Drop Soup, Step by Step

Making a delicious egg drop soup is easier than you think. With these simple steps, you'll achieve those silky egg ribbons floating in a perfectly seasoned golden broth.

Step 1: Initial Preparation

In a small bowl, beat 2 eggs until yolks and whites are completely integrated. This step is crucial for uniform ribbons; beat for at least 30 seconds to ensure a homogeneous mixture.
Finely chop 2 green onion stalks, separating the white and green parts. The white part will be used to flavor the broth, while the green part will serve as final garnish.
In a small glass, dilute 1 tablespoon of cornstarch in 1/2 cup of cold water until no lumps remain. It's important to use cold water to prevent the cornstarch from activating prematurely and forming lumps.
Have salt and white pepper ready for seasoning during cooking. White pepper is preferable to black as it maintains the clear, clean appearance of the broth.

Step 2: Broth Preparation

Pour 4 cups of chicken broth into a medium pot. The broth should be at room temperature to boil uniformly.
Add the white part of green onions and grated ginger. These ingredients need about 2-3 minutes to release their flavors into the broth.
Add 1 teaspoon of soy sauce. This ingredient provides umami and helps create that characteristic golden color.
Add salt and white pepper to taste. Start with 1/2 teaspoon of each and adjust as needed.
Bring to medium-high heat until it starts to simmer gently. This will take approximately 3-4 minutes; you'll see small bubbles rising to the surface.

Step 3: Thickening

Reduce heat to medium. It's important to maintain a gentle simmer for the cornstarch to activate properly.
Pour the cornstarch mixture in a thin stream while stirring constantly. This process should take about 30 seconds to prevent lumps from forming.
Cook for 2-3 minutes until the broth looks glossy and slightly thick. You'll know it's ready when the broth coats the back of a spoon.

Step 4: Adding the Egg

With a spoon, create a gentle whirlpool in the broth. The movement should be constant but not too vigorous to achieve delicate ribbons.
Pour the beaten egg in a thin, steady stream while maintaining the movement. This process should take between 45-60 seconds to achieve the perfect texture.
Wait 30 seconds without stirring to allow the egg ribbons to form. You'll see how the ribbons float and cook with the residual heat of the broth.

Step 5: Finishing

Turn off the heat. The residual heat will be enough to finish cooking without overcooking the egg.
Add the green part of the onion. This ingredient will add freshness and a touch of color to your soup.
Taste and adjust salt and pepper if needed. The flavor should be balanced, neither too salty nor too bland.
Serve immediately to enjoy the best texture. The soup is at its perfect point when still steaming and the egg ribbons are tender.

And done! In less than 15 minutes, you'll have a restaurant-worthy egg drop soup. Remember that the key lies in the broth temperature and properly pouring the egg.

Techniques for Perfect Egg Ribbon Texture

The technique for achieving those characteristic "silk ribbons" in egg drop soup is one of the most important aspects of this recipe. Here are the key points:

Egg Preparation:

Beat the eggs vigorously for at least 30 seconds until completely integrated
If eggs are too thick, you can add a teaspoon of cold water for a more fluid consistency
Use a container with a pouring spout for better control when pouring

Broth Temperature:

The broth should be hot but not vigorously boiling
Maintain a gentle and constant simmer for the ribbons to form properly
Reduce heat to medium just before adding the egg

Pouring Technique:

Start pouring in the center of the broth, making an outward spiral motion
Pour the egg in a thin, steady stream, never all at once
Maintain a constant height between the container and the broth surface
With a spoon, create a gentle whirlpool in the broth while pouring

After Pouring:

Wait 30 seconds without stirring to allow the ribbons to form completely
Return to low heat for just one minute more
Avoid stirring too much to prevent breaking the formed egg ribbons

How to Properly Thicken Egg Drop Soup

The proper thickness of egg drop soup is crucial for achieving those characteristic floating "silk ribbons." Here are the correct techniques for thickening:

Using Cornstarch:

The ideal ratio is 1 tablespoon of cornstarch per 4 cups of broth
Mix cornstarch with 1/4 cup of cold water until no lumps remain
Never add cornstarch directly to hot broth; it must always be diluted first in cold water

Thickening Process:

Add the cornstarch mixture when the broth is gently simmering
Pour the mixture in a thin stream while stirring constantly
Cook for 2-3 minutes until the broth looks glossy and slightly thick
You can adjust the amount of cornstarch according to your preferred consistency

Additional Techniques:

You can add cornstarch in small amounts until reaching desired thickness
If the soup becomes too thick, gradually add more hot broth
If it's too thin, prepare more cornstarch mixture and add gradually

Important Tips:

The broth temperature must remain constant during thickening
Stir continuously to prevent lumps from forming
Wait for the soup to thicken before adding the egg
The final consistency should be enough to support the egg ribbons without sinking

How to Achieve the Characteristic Yellow Color of Egg Drop Soup

The characteristic golden yellow color of egg drop soup can be achieved naturally or artificially. Here are the different techniques:

Natural Options:

Turmeric: Add 1/2 teaspoon for a natural yellow color and subtle spiced touch
Free-range eggs: Their yolks are naturally more yellow and bright
Yellow corn: Besides adding color, it provides texture and sweet flavor

Right Timing:

Add turmeric after incorporating the eggs to avoid affecting ribbon formation
If using food coloring, add it to the broth before thickening
Turmeric can be added at the beginning with the broth for better integration

Important Tips:

For a more intense color, you can gradually increase the amount of turmeric
Omega-3 eggs have richer colored yolks
The final color will also depend on the number of eggs you use
Avoid using too much turmeric as it can affect the flavor

Perfect Accompaniments to Serve with Egg Drop Soup

Egg drop soup is delicious on its own, but you can elevate the experience with the right accompaniments. Here are the best options:

Traditional Garnishes:

Fresh chopped green onions for decoration and freshness
Toasted crusty bread for crunchy texture
Fresh chopped cilantro for an aromatic touch
Sesame oil for an authentic Asian flavor

Additions to Make it More Substantial:

Soup noodles, a small handful is enough
Diced carrots and celery for more color and flavor
Shredded cooked chicken breast
Small diced potatoes to make it more hearty

Final Touches:

A dash of soy sauce to taste
Grated ginger for a spicy touch
Dried chili flakes for spice lovers
Grated parmesan cheese for a western twist

Tips for Properly Storing Egg Drop Soup

Proper storage of egg drop soup is essential to maintain its flavor and texture. Here are the best methods:

Refrigerator Storage:

Let the soup cool completely before storing
Store in an airtight glass or plastic container
Maintain a constant temperature between 35-39°F (2-4°C)
Consume within the first 48 hours

Reheating Process:

Heat on medium-low heat, stirring gently
Don't let it boil, it should just be hot
Add a bit of hot broth if it's too thick
Only reheat the portion you're going to consume

What to Avoid:

Don't freeze the soup, the egg ribbons will lose their texture
Avoid reheating more than once
Don't leave the soup at room temperature for more than 2 hours
Don't use metal containers for storage

Frequently Asked Questions (FAQs)

Q: Is egg drop soup healthy?

A: The homemade version is very healthy as it's low in calories, high in protein, and good for digestion. However, the restaurant version may vary depending on the ingredients used and sodium content.

Q: Why don't my eggs form ribbons in the soup?

A: This can happen when pouring the eggs directly into the soup without the proper technique. The eggs should be poured in a thin stream from a certain height while stirring the broth in a circular motion.

Q: Can I make the soup more liquid?

A: Yes, you can make the soup more liquid by reducing the amount of cornstarch in the thickening mixture. The recommendation is to reduce the cornstarch by 1/2 tablespoon to achieve a lighter consistency.

Q: How long can egg drop soup be stored?

A: The soup can be stored for up to 4 days in an airtight container in the refrigerator. Freezing is not recommended as the eggs can develop a rubbery texture. To reheat, do so over medium-low heat without letting it boil.