The Easiest Egg Drop Soup Food

EGG DROP SOUP

Steps:

• Bring chicken broth to a boil in soup pot.
• Add 1/2 teaspoon salt & mix.
• Combine water and cornstarch; stir into boiling broth.
• Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
• Garnish with scallion.

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!

REAL EASY AND REAL TASTY EGG DROP SOUP

Steps:

• Mix cornstarch and cold water in a small bowl. Set aside.
• Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
• Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
• Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
• Stir in soy sauce, and sesame oil. Enjoy!

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.

ASIAN EGG DROP SOUP

Steps:

• Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.

THE EASIEST EGG DROP SOUP

Steps:

• Boil water with boullien cubes until dissolved.
• Crack eggs into a seperate bowl.
• Whisk eggs with a fork until blended.
• Slowly pour eggs into water, breaking up the pieces with a fork when they hit the water.
• Eggs will cook immediatley once in the water.
• Turn heat on stove to medium/low.
• Add pinch of sugar, drop or two of soy sauce and optional veggies.
• Stir.
• Spoon into bowl and serve.

EGG DROP SOUP

Steps:

• In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

NO RECIPE RECIPE: SIMPLE EGG DROP SOUP

Steps:

• Bring chicken broth to a simmer. Add a few splashes of soy sauce and hot sauce, to taste. Grate a little ginger into the broth. Stir to combine.
• Crack 2 eggs in a measuring cup and lightly beat with a whisk.
• Turn off the heat. With a ladle, stir the broth in a circular motion to create a "whirlpool". Slowly drizzle in the beaten eggs in a circular motion as well, without whisking or stirring them in. Let the eggs cook for about 1 minute. Serve immediately.

EASY HOT AND SOUR EGG DROP SOUP

Steps:

• Heat water and cornstarch together.
• stir till cornstarch is dissolved.
• add all ingredients except for the the last three.
• bring to a boil and reduce to a simmer.
• cook about 10 min till onions in soup mix begin to soften.
• add green pepper and chile.
• continue to simmer another 5-10 minute.
• while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
• continue to simmer until egg is no longer raw.
• ENJOY!