Egg drop soup is a soup which is made of wispy beaten eggs in boiled chicken broth. Tofu, finely chopped scallions and condiments, such as white pepper or black pepper are also commonly added.
This soup originates from China, uses different recipes, and is known to be simple to prepare in many different European countries.
Egg drop soup is called egg flower soup in the United States and is often one of the main soups offered in American Chinese cuisine. Unlike its Western counterpart, Chinese egg drop soup has a thinner consistency. They can be garnished with ingredients such as bean sprouts, corn, scallion, and tofu, depending on the region.
Traditional “Sopa de Ajo” is Spanish egg drop soup. It uses egg whites to thicken the broth. Egg drop soup is called Eierflöckchensuppe in Austria. It is a simple, traditional recipe which was made for very young children or sick people. Four is mixed with scrambled eggs and then poured into boiling soup to make small egg dumplings.
In addition, spices can be added to the egg-flour mixture. A popular variant of egg drop soup in Italy is stracciatella, a version which is made of egg and parmesan cheese. Le tourin is a French version of egg drop soup.It is a garlic soup which is made with egg whites that are drizzled into the soup. Egg drop soup is called semolina in Russia.
The soup is often boiled in the chicken stock before the eggs are whisked in for the more substantial fare. It is flavored with black pepper and chopped scallion. A simple egg dough dumplings are a frequent addition to the southern regions.
- 4 cups of good-quality chicken stock
- 2 tablespoons of cornstarch
- 1 teaspoon of ground ginger
- ¼ teaspoon of garlic powder
- 2 large eggs
- 2 egg whites
- ½ teaspoon of sesame oil
- 3 green onions (about ¼ cup sliced), plus additional for garnish
- ¼ cup of creamed corn or whole kernel corn (optional)
- salt, to taste
- black pepper, to taste
- Take a medium saucepan and whisk in it together cornstarch, garlic powder, ginger and chicken stock (room-temperature or chilled), until combined and no lumps remain.
- Now, heat it over high heat, stir occasionally, until boiling. Meanwhile, take a small measuring cup or bowl and whisk together the egg whites and the eggs.
- Tip: measuring cup is, in our opinion, easier for pouring.
- Remove from heat once the broth reaches a boil.
- Now, take a whisk or a fork and stir the broth in a circular motion, while carefully pouring the whisked eggs into the soup in order to create egg ribbons.
- Next, stir in the green onions, corn (if you want) and sesame oil until combined.
- Season it with pepper and salt to taste. Serve it right away, topped with extra green onions for garnish.