Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, easy egg drop soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. Heat chicken broth and green onions in a large pot over medium-high heat. Reduce heat and stir soy sauce mixture in to the broth. Egg Drop Soup We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes.
Easy Egg Drop Soup is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Easy Egg Drop Soup is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have easy egg drop soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Easy Egg Drop Soup:
- Take 4 cups unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.)
- Make ready 4 cups water
- Make ready 1 medium carrot, sliced into 1/4" thick slices
- Make ready 3 garlic cloves, crushed
- Prepare 2.5 teaspoons kosher salt to start
- Take 1/2 teaspoon toasted sesame oil (optional)
- Make ready 1.5-3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
- Take 2-3 eggs, thoroughly whisked
- Prepare finely chopped green onion for garnish
- Get to taste black pepper
Remove pan from heat once broth is boiling. It's made with eggs, ginger, green onions, and mushrooms. Photography Credit: Elise Bauer This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn't be easier! In a large pot over medium heat, bring broth and ginger to boil.
Steps to make Easy Egg Drop Soup:
- Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat.
- Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic.
- Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively).
- Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. - - You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking.
- Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :) ) - - Enjoy!
Photography Credit: Elise Bauer This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn't be easier! In a large pot over medium heat, bring broth and ginger to boil. Whisk soy sauce and cornstarch together then whisk into broth. Egg drop soup, or egg flower soup, is a really basic boiled chicken broth soup, and in its simplest form, the only ingredients needed are the broth itself, eggs, and spring onions. Other ingredients are added to taste—like tofu, corn, or bean sprouts—and each cook has a take on the classic.
So that’s going to wrap this up for this exceptional food easy egg drop soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
