Egg drop soup
J. Kenji López-Alt · ♥ 5.2K likes · 156.3K views · 9 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ quart store-bought chicken broth
- 2 slices ginger
- 2 whole scallions
- cilantro stems
Simmer the chicken broth about 15 minutes with sliced ginger, chopped scallions and cilantro stems, then fish them out.
- 1 tbsp cornstarch
- water
Dissolve the cornstarch in just enough cold water, mixing with chopsticks, and add to the broth.
Thickening with a cornstarch slurry
- salt
- white pepper
Bring back to a simmer until thickened; season with salt and white pepper, carefully with store-bought stock.
- 1 tsp cornstarch
- water
- 4 whole eggs
- salt
Dissolve another teaspoon of cornstarch in water, add the four eggs, cracked on the side of the bowl, and a bit of salt; beat until smooth.
Taste the broth for seasoning and bring it down to a bare simmer.
Drizzle the eggs in slowly, waving chopsticks over the top for thin strands; let set a moment, then give a few lazy stirs.