Name: Egg Drop Soup {Easy Yummy Way} Recipe
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 cups of broth, chicken/pork/beef or vegetable broth, homemade unsalted preferably, see notes; 3 eggs; 3 tbsp arrowroot flour; 1 stem of green onion, thinly chopped; 1/2 tsp Himalayan pink salt, see notes; 1/2 tsp freshly ground white pepper; 1 tbsp sesame oil

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Egg drop soup is a popular Chinese restaurant menu item in the west. The Soup features layered tender egg drops in sesame oil and white-pepper infused delicious soup. The soup is also eye-catching with a display of beautifully appetizing colors. Yellow egg drops with a golden hue, thanks to the sesame oil, garnished with bright green onions pieces.

You can easily make a delicious and healthy egg drop soup at home in under 10 minutes as long as you learn a few tips and tricks.

Egg Drop Soup {Quick, Easy, Delicious and Healthy}

Tips & Tricks to make perfect egg drop soup every time

The ratio of egg, liquid, and arrowroot flour

I use arrowroot flour for all my starch needs since I jump-started a healthier living journey around 2015. It works just like any other starch option. For every 4 cups of broth liquid, you will need 2 eggs and 2 tablespoons of arrowroot flour.

A quality broth is the foundation of a tasty soup

Homemade chicken broth works great for this simple classic egg drop soup. You can also use store-bought organic chicken broth. Keep in mind that store-bought broth usually contains sodium. Therefore, remember to reduce the salt amount in the ingredient accordingly.

A thin layered tender egg drop is the key

A thin layered tender & silky egg drop is the signature of this soup. So how to accomplish that?

Quite simple. First is to bring the broth to a boil and then add the arrowroot liquid mixture into the broth. Once the arrowroot flour liquid mixture is in, non-stop stir and mix using a bamboo spatula until it reaches a boil.

Keep the broth boiling while spread a thin layer of egg liquid in a circular motion onto the boiling broth surface. As soon as all the egg liquid is in, turn off the heat immediately. Continue to baste, stir and mix using a soup ladle to allow the egg to complete the cooking in the temperature hot soup.

Keep the pot boiling coupled with a thin layer of the egg will help cook the egg quickly, which is the most important factor for a tasty soup.

Remember to turn off the heat immediately as soon as all the egg is into the pot. The residual heat will help further cook the egg just a little to make perfect silky smooth egg flakes.

Sometimes, I use a pair of chopsticks as a flowing guard to only let egg liquid flowing out of the narrow gap between chopsticks to keep the layer as thin as possible.

By the way, a thin layer of egg spreading into boiling liquid surface will make eggs appear more in volume than they actually are.

This is an old-fashioned trick a skillful chef used to leverage during the old harsh time when resources such as eggs are scarce. Using this trick, it is no problem to make a giant pot of egg drop soup out of just a few eggs.

Last but not least, sesame oil and white pepper are the essential elements of this classic soup

The rich, appetizing sesame oil, coupled with the freshly ground white pepper iconic flavor, is the final must-have touch to this delicious soup.

Do you like classic Chinese food? Make sure you check out these recipes too:

Egg Drop Soup {Easy Yummy Way} Recipe

Yield: 4 servings

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Egg drop soup is a popular Chinese restaurant menu item in the west. It features layered tender egg drops in sesame oil and white-pepper infused delicious soup.

Ingredients

4 cups of broth, chicken/pork/beef or vegetable broth, homemade unsalted preferably, see notes
3 eggs
3 tbsp arrowroot flour
1 stem of green onion, thinly chopped
1/2 tsp Himalayan pink salt, see notes
1/2 tsp freshly ground white pepper
1 tbsp sesame oil

Instructions

Crack the eggs into a mixing bowl and whisk well.
Assuming the chicken broth is previously stored in the refrigerator or at room temperature, then add half a cup into a bowl, then add the arrowroot flour, mix well until fully blended into a smooth liquid mixture. Add the white pepper and salt, whisk well again, and set it aside.
Turn the heat to medium-high, add the remaining chicken broth into a saucepan, bring it to boil, about 7 minutes.
Keep the chick broth boiling, quickly stir the arrowroot flour liquid mixture again to re-blend and then pour into the saucepan in a circular motion.
Immediately fold, stir & mix using a bamboo spatula and continue to do so until the soup is thickening and reaches a boil again. Use a mini silicone spatula to scrape the arrowroot flour bowl and add to the saucepan if needed.
Continue to keep the broth boiling, spread a thin layer of egg liquid onto the boiling surface in the pan in a circular motion. The goal is to have as thin as possible one layer of egg liquid spreading evenly across the entire boiling surface area.
Immediately turn off the heat once all the egg is in.
Continue to fold and mix for 30 seconds using a soup ladle to let the egg complete the cooking.
Add the sesame oil, mix well.
Garnish the soup with chopped green onions.

Notes

Homemade chicken broth is great for this soup. However, you can also use store-bought chicken broth. Keep in mind that store-bought chicken broth usually contains sodium, therefore remember to reduce the amount of salt in the ingredient.

It is important to whisk the egg very well in order to create an even golden layer of egg flakes-looking soup.

Dissolve arrowroot flour in room-temperature chicken broth or room temperature water first.
A tender egg in a thin flaky shape is the ultimate important key to this soup. Spreading a thin layer of egg in a round-a-round circulation motion onto boiling soup makes sure the egg is cooked instantly to maintain the soft & silky feel of the eggs. Immediately turn off the heat as soon as the egg is in the saucepan.