Egg Recipe - Egg Drop Soup

 

Egg Drop Soup

 

Ingredients:

1.      Eggs - use large, fresh eggs

2.      Stock - use chicken stock or vegetable stock

3.      Corn - adds sweetness and a bit of texture

4.      Cornstarch - used as a thickener; mix with water to make a cornstarch slurry

5.      White pepper and sesame oil - gives this soup authentic flavors, just like how it's served at Chinese restaurants

 

Instructions:

1.      Start by beating the eggs in a measuring cup with a spout. The spout will help with pouring the eggs into the soup later.

2.      Add the garlic, ginger, and oil into a heated pot. This is to flavor the oil so that the egg flower soup has a subtle hint of garlic and ginger without overpowering the delicate soup. Remove the garlic and ginger after 1 or 2 minutes. diced carrots being added to chicken stock

3.      Add the chicken stock, carrots, sugar, and white pepper into the pan and bring it to a simmer.

4.      Once it simmers, add the cornstarch slurry to the stock and stir until the soup thickens.

5.      Next, slowly swirl the soup in one direction so that it creates a 'whirlpool'. This will help create thin, long strands of egg ribbons.

6.      Slowly drizzle half the eggs into the broth while continuing to stir in one direction. The stirring helps create the egg ribbons or in the soup. Wait 30 seconds so the eggs finish cooking, and then slowly drizzle in the other half of the eggs the same way.

7.      Add the corn and toasted sesame oil.

8.      Garnish with chopped scallions cut on the bias.