Egg Drop Soup is a classic Chinese comfort dish, loved for its simplicity and soothing qualities. This warm, savory soup is made by gently pouring beaten eggs into simmering broth, creating delicate ribbons of cooked egg. A staple in Chinese-American restaurants, its origins trace back to traditional Chinese home cooking where minimal ingredients deliver maximum flavor. The addition of soy sauce, sherry, and scallions infuses the broth with depth and brightness, making it a popular choice for a quick meal or appetizer.
Ingredients
- 2 eggs
- 2 tsp water
- 6 cups chicken stock
- 1 tsp dry sherry
- 1 tbsp soy sauce
- Salt (to taste)
- 2 scallions (chopped)
Instructions
Step 1: Prepare Eggs
- Beat the eggs and stir in the water.
Step 2: Heat Stock
- Bring the chicken stock to a boil in a large pot.
Step 3: Season Soup
- Reduce heat to simmer. Stir in the dry sherry, soy sauce, and salt.
Step 4: Add Eggs
- Slowly pour the egg mixture into the simmering soup while stirring continuously. Keep the soup at a gentle boil throughout to form thin ribbons.
Step 5: Garnish and Serve
- Garnish with chopped scallions. Optional: Add shredded chicken, bamboo shoots, or lean pork for variation.
Tips
- Add cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) for a thicker broth.
- Stir in white pepper for a more traditional flavor.
- Add shredded chicken for more protein.
- Substitute vegetable broth for chicken broth to make it lighter.
- Add veggies such as bamboo shoots, mushrooms, or spinach.
- Use low-sodium soy sauce to control saltiness.
- Drizzle in eggs more slowly to create finer threads.
Transcription of the Original Recipe
Read or copy the transcription
Egg drop Soup 2 eggs 2 tsp. water 6 cups chicken stock 1 tsp. dry sherry 1 tbsp. soy sauce salt 2 scallions Beat eggs & stir in water. Bring stock to a boil. Reduce heat & stir in sherry, soy sauce & salt. Pour eggs in slowly, so that soup continues to boil at all times. Keep stirring constantly until eggs separate into shreds. Garnish on scallions. This may add shredded chicken, bamboo shoots, lean pork. Salvaged Recipes
From Transcription to Instructions
We love the original directions, they’re compact, so in our instructions we broke that quick note into clearer steps you can follow at the stove: beat the eggs with the water, bring the stock to a boil, then lower the heat to add sherry, soy and salt before slowly pouring the egg mixture while stirring so it forms thin ribbons. We also spelled out chopping the scallions and when to sprinkle them on top, and we kept the optional shredded chicken, bamboo shoots or pork the original mentions.
Nutrition
Calories: 85kcalCarbohydrates: 3gProtein: 7gFat: 5gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 125mgSodium: 820mgPotassium: 115mgSugar: 1gVitamin A: 160IUVitamin C: 1mgCalcium: 35mgIron: 0.9mg
