China · Home-style
Egg Drop Soup
Egg beaten and poured in a fine stream into just-boiled water, forming soft golden strands in a clear broth. Available in a sweet or savory version.
Egg drop is the simplest thing in the whole repertoire, and the only technique that matters is pouring slowly while stirring, since a thin stream sets into ribbons and a splashed one sets into lumps. It is served at the end of a meal in the north, and as a sweet soup rather than a savory one in some households. Boiling water is essential; anything cooler will not set the egg at all.
Ingredients
- eggs50 g
- boiling waterExact
- sugarExact
- salt2 g
Directions
- 1
Crack the eggs into a bowl.
- 2
Beat with chopsticks or a whisk, always in one direction, until the white and yolk are completely mixed and the color is even; this takes about 1 to 2 minutes.
- 3
Add sugar or salt to the beaten egg and stir lightly until even.
- 4
Have freshly boiled water at a full 100 degrees ready.
- 5
While stirring the egg quickly with chopsticks, pour the boiling water in a thin stream into it, making sure the water and egg mix thoroughly.
- 6
Keep stirring briefly until the egg is fully set and you have an even pale yellow egg drop.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.