Classic Chinese Egg Drop Soup
A comforting, classic Chinese restaurant-style soup featuring delicate egg ribbons suspended in a rich, thickened chicken broth. Ready in under 15 minutes, this simple recipe relies on a few pantry staples.
Equipment
- medium saucepan
- whisk
- small mixing bowl
- measuring cups and spoons
- spouted measuring cup (for eggs)
Ingredients
Main
- 4 cups chicken stock — Use high-quality stock for the best flavor
- 3 whole large eggs — Beaten well in a spouted measuring cup
- 3 tablespoons cornstarch
- 3 tablespoons water — Cold, to mix with cornstarch
- 0.25 teaspoon ground white pepper — Adjust to taste for more or less heat
- 0.5 teaspoon salt — Adjust based on the sodium level of your stock
- 2 whole scallions (green onions) — Finely sliced, green parts only
Main
| 4 cups | chicken stock | Use high-quality stock for the best flavor |
| 3 whole | large eggs | Beaten well in a spouted measuring cup |
| 3 tablespoons | cornstarch | |
| 3 tablespoons | water | Cold, to mix with cornstarch |
| 0.25 teaspoon | ground white pepper | Adjust to taste for more or less heat |
| 0.5 teaspoon | salt | Adjust based on the sodium level of your stock |
| 2 whole | scallions (green onions) | Finely sliced, green parts only |
Instructions
-
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Set aside.
~2 minMake sure the water is cold so the cornstarch doesn't clump. -
Crack the eggs into a spouted measuring cup or a small bowl with a pouring lip. Beat them lightly with a fork or whisk.
~2 minFor distinct yellow and white ribbons, do not over-beat the eggs. -
In a medium saucepan, bring the chicken stock to a gentle boil over medium-high heat. Stir in the salt and white pepper.
~5 minTaste the broth at this stage and adjust seasoning if necessary. -
Give the cornstarch slurry a quick stir to recombine, then slowly pour it into the boiling broth while stirring constantly. Let the broth cook for 1-2 minutes until it thickens and turns slightly glossy.
~2 minThe thickened broth is crucial; it helps suspend the eggs rather than letting them sink to the bottom. -
Reduce the heat to low so the soup is barely simmering. Using a ladle or whisk, stir the soup in a continuous circle to create a gentle whirlpool. Slowly drizzle the beaten eggs into the soup in a thin, steady stream.
~2 minThe slower you pour and stir, the larger and more delicate your egg ribbons will be. Fast stirring creates smaller egg bits. -
Remove the saucepan from the heat immediately. Stir gently once or twice. Ladle into bowls and garnish with sliced scallions.
~2 min
Tips & Storage
- For a bright yellow restaurant-style color, add a tiny pinch of turmeric to the broth before adding the eggs.
- A few drops of toasted sesame oil added right at the end can elevate the aroma of the soup.
- Do not let the soup boil aggressively after adding the eggs, or the ribbons will become tough and rubbery.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the eggs from overcooking. Do not freeze.