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Egg Drop (Egg Flower) Soup

recipes




Egg Drop (Egg Flower) Soup

This is a very simple recipe. The trick is to pour the beaten egg out in a slow steady stream. Western versions often add cornstarch and vegetables; I've included a few variations below. 
 
Tomato egg drop soupServes 2 - 4 
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 (if desired) 

Directions:
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.   

Variations
These would all be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
* 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir until thickened.
**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.





How do you drop?  - Tips on adding the beaten egg to Egg Drop or Egg Flower Soup

  • Lightly beat the egg so that no bubbles form.
  • Turn off the heat as you begin pouring in the egg (this produces silkier threads).
  • Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady).
  • Begin stirring as soon as you start pouring in the egg.
  • To make shreds or threads, stir rapidly for at least 1 minute.
  • Stir the beaten egg in one direction only.

West Lake Beef Soup

This popular soup is really just another variation on Egg Drop Soup, with the addition of marinated ground beef and a slight variation in seasonings.



Serves 4

2/3 cup lean ground beef
4 - 5 cups chicken stock

Beef Seasonings 
1 tablespoon light soy sauce
1 tablespoon cooking wine or dry sherry
1 tablespoon cornstarch
1/4 teaspoon salt

1 teaspoon sugar
1/4 teaspoon pepper
Salt to taste
2 green onions, minced
2 egg whites, lightly beaten

1 1/2 tablespoons cornstarch mixed with 1/3 cup water to thicken soup (optional)

Directions: 
Add the seasonings to the ground beef and mix together with chopsticks. Allow to marinate for 10 - 15 minutes. 
Bring the chicken stock or broth to a boil. 
Stir in the marinated ground beef. Add the sugar and pepper. Allow the soup to boil for another 5 minutes. Taste and add extra salt if needed. If desired, add the extra 1 1/2 tablespoons cornstarch mixed with water and stir to thicken.  Stir. 
Very slowly pour in the egg whites in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons. 
Garnish with green onion and serve.  











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