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Silky ribbons of egg in a light, savoury broth. Ready in about 10 minutes with ingredients most kitchens already have.
Egg drop soup
- 1 litre chicken stock
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cornflour mixed with 3 tbsp water
- 2 eggs, lightly beaten
- 2 spring onions, sliced, to serve
- Bring the stock to a simmer with the soy sauce and sesame oil.
- Stir in the cornflour mixture and simmer until the broth thickens slightly.
- Turn off the heat, then slowly pour in the beaten egg in a thin stream while stirring gently in one direction.
- Let it sit for 30 seconds before serving, topped with spring onion.
Tips
- Pour the egg in slowly and stir gently, this is what creates the fine ribbons rather than clumps.
- Turn off the heat before adding the egg, a rolling boil breaks the ribbons apart.
- The cornflour thickening is what helps the egg suspend in the broth rather than sinking.
FAQ
Why did my egg clump instead of forming ribbons?
The broth was likely still boiling hard, or the egg was poured in too fast. A thin, slow stream into a gently simmering broth works best.
Can I add anything else to egg drop soup?
Yes, sweetcorn, mushrooms or shredded chicken are common additions, stirred in before the cornflour thickening step.
Shop this
- Sesame oil. For the savoury base note.
