Easy Egg Drop Soup
Easy Egg Drop Soup

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, easy egg drop soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Reduce heat and stir soy sauce mixture in to the broth. 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! 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.

Easy Egg Drop Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Easy Egg Drop Soup is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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:
  1. 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.)
  2. Take 4 cups water
  3. Get 1 medium carrot, sliced into 1/4" thick slices
  4. Get 3 garlic cloves, crushed
  5. Prepare 2.5 teaspoons kosher salt to start
  6. Take 1/2 teaspoon toasted sesame oil (optional)
  7. Make ready 1.5-3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
  8. Take 2-3 eggs, thoroughly whisked
  9. Take finely chopped green onion for garnish
  10. Prepare to taste black pepper

Egg Drop Soup Recipe Instructions Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Egg Drop Soup We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes.

Steps to make Easy Egg Drop Soup:
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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!

Add in the turmeric or yellow food coloring, if using. Egg Drop Soup We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. 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. Egg drop soup is a wonderful and easy Chinese dish that is so simple and fun to make.

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