# Easy Egg Drop Soup

Egg drop soup is a quick Chinese soup of savory chicken broth with silky ribbons of egg. It is warming, light and takes about 15 minutes.

A little cornstarch thickens the broth so the egg floats in delicate strands instead of sinking. Pour the egg in slowly while stirring, and you get soft ribbons every time.

- Total time: 15 min (prep 5 min, cook 10 min)
- Serves: 4
- Per serving (estimated): 90 kcal, 8 g protein
- Cuisine: Chinese. Category: Soup. Diet: dairy-free, low-calorie, gluten-free.

## Ingredients

- 4 cups low-sodium chicken broth
- 1 tsp soy sauce
- 1 tsp grated fresh ginger
- 1/4 tsp white pepper
- 1 pinch turmeric (for color)
- 2 tbsp cornstarch
- 3 tbsp cold water
- 2 large eggs, beaten
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
- 1/2 tsp salt, or to taste

## Method

1. Bring the broth, soy sauce, ginger, white pepper and turmeric to a simmer in a medium pot over medium heat, about 4 minutes.
2. Whisk the cornstarch and cold water in a small bowl until smooth, with no lumps.
3. Give the slurry a quick stir again, then pour it into the simmering broth while stirring. Cook 1 to 2 minutes until the soup turns slightly glossy and thickens to coat a spoon.
4. Lower the heat so the soup is barely moving. Hold the beaten eggs over the pot.
5. Pour the eggs in a very thin stream while slowly stirring in one direction with a fork or chopsticks. The eggs form long, silky ribbons.
6. Turn off the heat right away. Stir in the sesame oil and salt.
7. Taste and adjust the salt or soy sauce.
8. Ladle into bowls and top with scallions.

## Why it works

- A cornstarch slurry thickens the broth slightly so the egg stays suspended in soft ribbons.
- Pouring the egg in a thin stream while stirring creates long strands instead of big clumps.
- Keeping the broth at a gentle simmer sets the egg softly, so it stays tender.
- White pepper and ginger give warmth and a clean flavor without overpowering the broth.

## The science

- **Why a slurry thickens.** Cornstarch granules do not dissolve in cold water, but when they are heated in liquid they swell and burst, thickening it. Mixing the starch with cold water first stops it from clumping. The soup turns glossy as the starch gels.
- **Eggs set gently.** Egg proteins start to firm at about 145°F (63°C) and become rubbery as they get hotter. Dropping the egg into a gently simmering, slightly thickened broth sets it quickly into soft, tender strands. A hard boil makes the egg tough and ragged.

## Tips

- Pour the egg from a height with a thin stream, using a fork to guide it.
- Beat the eggs well first so the ribbons are even and smooth.
- Add a pinch of turmeric for the classic golden color.

## Mistakes to avoid

- Using a lumpy slurry: the soup gets clumps, so whisk the cornstarch with cold water until smooth.
- Pouring the egg into rapidly boiling broth: it turns into tough clumps, so lower the heat first.
- Stirring too fast while pouring: the egg breaks into tiny bits, so stir slowly in one direction.

## Variations and swaps

- Add frozen corn kernels or sweet corn puree for corn egg drop soup.
- Add cooked shredded chicken or small shrimp.
- Add a handful of baby spinach or tofu cubes.
- Swap chicken broth for vegetable broth for a vegetarian soup.
- Swap cornstarch for potato starch, using the same amount.

## Storage

Refrigerate within 2 hours for up to 2 days. Reheat gently to 165°F (74°C), stirring; the egg texture is best when fresh.

## FAQ

**Why is my egg drop soup cloudy?**

The broth boiled too hard or the egg was stirred too fast. Keep the broth at a gentle simmer and pour the egg in slowly.

**How do I get long egg ribbons?**

Pour beaten egg in a thin stream into barely simmering, slightly thickened broth, and stir slowly in one direction. The thickened broth keeps the strands from breaking.

**Is egg drop soup healthy?**

It is a light, low-calorie soup with some protein from the eggs. Use low-sodium broth to control the salt.

**Can I make egg drop soup without cornstarch?**

Yes. The egg ribbons will be a bit smaller and the broth thinner, but it still tastes good.

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Source: https://cookingscientist.com/recipes/egg-drop-soup (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846