Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, easy egg drop soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Easy Egg Drop Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Easy Egg Drop Soup is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have easy egg drop soup using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Easy Egg Drop Soup:
- Prepare 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.)
- Prepare 4 cups water
- Get 1 medium carrot, sliced into 1/4" thick slices
- Get 3 garlic cloves, crushed
- Make ready 2.5 teaspoons kosher salt to start
- Make ready 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)
- Get 2-3 eggs, thoroughly whisked
- Get finely chopped green onion for garnish
- Get to taste black pepper
There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. Heat broth in saucepan to boiling. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
Instructions 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!
Heat broth in saucepan to boiling. You can add the cornstarch to help keep the eggs in larger lumps in the soup. 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!
So that is going to wrap this up for this special food easy egg drop soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
