Egg drop soup is a simple soup made by adding beaten eggs to a basic broth. It is a popular dish in Chinese cuisine, but can also be found in other cultures. The soup can be customized with various ingredients and spices, and can be served as an appetizer or main course.
Egg drop soup is a soup that is made by making a basic broth, typically chicken, then slowly adding beaten eggs into the broth to create shreds or streaks of cooked egg in the finished product. There are a number of variations on egg soup, from extremely simple soups that feature just egg, pepper, and broth, to more complex versions featuring a plethora of vegetables and chunks of meat or tofu. Egg soup is very easy to make at home and is a nice variation on the classic chicken soup.
Many people associate eggshell soup with Chinese cuisine, where it is also known as egg flower soup, in reference to the flower-like shapes that can be created from cooked egg. However, versions of this soup can be found in other cultures as well; the Greeks, for example, prepare avgolemono soup with eggs, chicken broth and lemon, and chicken soups with egg are also common in Germany and France. In all cases, the basic technique for making the soup is the same.
To make a basic egg soup, heat chicken or vegetable stock in a heavy-duty saucepan. If you want to add ingredients like ground beef, tofu, vegetables, etc., cook them in the broth and then strain them so the broth is clean when you add the egg; you can add these ingredients after the egg has cooked.
When the broth is hot, turn off the heat and pour a scrambled egg into the broth, stirring gently. Some people find that pouring egg through a fork results in long strands of egg, rather than the lumps that can result from pouring too fast. Ultimately, it usually takes several tries to perfect the egg pouring technique, and many people develop their own versions. Stir the soup in one direction as you add the egg, to make sure you don’t coat the egg strands on themselves. Once the egg is cooked, you can add other ingredients, along with spices like pepper.
Serve your egg soup hot. Many people enjoy this soup as an appetizer before a larger meal, though you can also make it into a main course on a cold winter day. Feel free to experiment with additional ingredients and toppings; egg soup can range from bland to spicy, with a wide range of inclusions from rice to chrysanthemum flowers.
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