Egg Drop Soup
Egg Drop Soup
I am from the east coast originally and one of the things I miss terribly since I moved to LA is egg drop soup. Back home, Chinese restaurants always had it, and it was a savory, syrupy soup with medium strands of egg, and only sparse amounts of tiny egg debris.
Out here in LA, all the restaurants have egg flower soup, which is sweet, disgusting, and filled with freezer aisle vegetables (corn, peas, carrot).
First I actually asked Emily and her husband if they had a recipe since they’re both Chinese, but they laughed and gently explained that egg drop soup is a Chinese-American restaurant invention.
Still, I pressed on and tried 4 different recipes, cannibalized them, and then started over. This recipe is how I remember egg drop soup in Maryland, minus the coloring.
- 3 cups chicken stock
- 1/2 cup water
- 2 tbsp cornstarch
- 3 eggs, thoroughly beaten
- 1/8 tsp ground white pepper (or to taste)
- 1/4 tsp salt (or to taste)
- Bring chicken stock to a boil.
- Mix water and cornstarch, stir thoroughly.
- Add water/cornstarch mixture to the chicken stock.
- Beat eggs thoroughly, and pour them into a container with a spout.
- Turn off stove, take the pot with chicken stock and water mixture off heat.
- Wait one minute.
- Pour eggs into the stock slowly, making a continuous spiral in one direction.
- Put the pot back on the burner, let boil for 1-2 minutes.
- Add salt and pepper.
- Stir only a little.
Beat the eggs thoroughly.
This is what your cornstarch/water mixture will look like. ;)
Add it to the boiling chicken stock.
Add the eggs in a spiral.
Add salt and pepper last.
Also, Dana is posting a lucky cat iron on today. It’s sooo cute!
Anyway, tell me what you think!