Easy Restaurant Style Egg Drop Soup Recipes

EGG DROP SOUP

Steps:

• Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
• Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
• Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
• Ladle the soup into bowls, top with scallions, and serve!

EASY CHINESE EGG DROP SOUP

Steps:

• Gather the ingredients.
• In a wok or saucepan, bring the 4 cups of chicken broth or stock to a boil. Very slowly, pour in the lightly beaten eggs in a steady stream.
• To make shreds, stir the egg rapidly in a clockwise direction as you pour for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
• Add the pepper, salt, and sesame oil if using. Pour into bowls and garnish with spring onion.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

EASY EGG DROP SOUP

Steps:

• Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
• Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

EGG DROP SOUP (RESTAURANT STYLE)

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
• Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
• In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
• Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork.
• Drizzle egg a little at a time from the fork into the boiling broth mixture.
• Egg should cook immediately.
• Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

EASY RESTAURANT STYLE EGG DROP SOUP

Steps:

• 1. Take ¾ cup of the chicken broth and combine with the cornstarch in a small bowl, mix well and set aside.
• 2. In a large saucepan, bring remaining chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
• 3. Simmer for 7 minutes.
• 4. Add scallions, if desired, and let simmer for 4 minutes to soften. You may also add other vegetables of your choice at this time. If you would like you may warm individual servings of these vegetables (In my family one member doesn't like mushrooms, so I only add those to the bowls of the ones who do...) Return to simmer.
• 5. Take ½ cup of the hot soup and add to the cornstarch mixture, stir until smooth.
• 6. Add soup/cornstarch mixture to the pan and stir to let soup thicken, about 2 minutes.
• 7. Using a fork, slowly drizzle beaten eggs into the simmering soup. Do not stir and allow to sit until eggs are fully cooked, about 1-2 minutes.
• 8. Stir, serve and enjoy! If desired serve with crispy chow mein noodles on top.