Egg Drop Soup

Almost all Chinese restaurants in America serve Egg drop soup or egg flower soup which is also called egg flower soup. This soup has a thinner consistency and it is usually served with tofu, bean sprouts, scallions and corn.

  • 4 cups of chicken sprout or stock.
  • 2 lightly beaten eggs.
  • 1-2 minced onions.
  • ¼ teaspoon of white pepper.
  • Salt
Egg Drop Soup
Use a saucepan to boil the chicken sprout, add white pepper and salt, cook for about one minute.

Very slowly pour the eggs in a steady stream. Once eggs are mixed, stir eggs rapidly in a clockwise direction and by stirring slowly in the same direction you will get thin streams or ribbons.

Garnish with green onions and serve.

Video: Hot to cook Egg Drop Soup


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