Egg Drop Soup (also known as "Egg Flower Soup") was a crowd favorite at my parents' old restaurant.
As kids, my sister and I used to eat this 3 to 4 times a week. It's incredibly easy to make, and healthy too!
Read on to learn how to make this for you and your loved ones.
Check out a quick story summary of our recipe!
Soup Base
Additional Ingredients
frozen or canned is fine
)frozen or canned is fine
)optional, for garnish
)Flavor
to taste
)to taste
)For this recipe, my dad chose to use carrots, corn, and peas, but you can really use anything you'd like for the additional ingredients.
My dad's philosophy on cooking is to get creative and try different things.
Feel free to try this with minced meats, shrimp, other vegetables - I've even seen other chefs use tomato in their soup base.
My dad usually has chicken powder on hand in his kitchen. Since some grocery stores don't carry this, I've included a link to purchase the one my dad uses on Amazon.
Sesame oil is another ingredient that's sometimes hard to find in Western grocery stores. Here's our favorite on Amazon!
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
First, chop up some green onion (2 stalk) and carrots (2 oz). For the carrots, my dad prefers to chop them into little cubes.
Add water (6 cup) to your pot, and set the stove to high heat to bring the pot to a boil. Cover the pot with a lid.
Now we build the foundation of our Egg Flower Soup.
Crack eggs (3 ) into a bowl, and add a small amount of water (1 tbsp). Then, mix with a fork or chopsticks for about 20 seconds.
Pro-tip:
The water helps the eggs "flower" more easily and beautifully.
Once our pot is boiling, add carrots (2 oz), corn (2 oz), and peas (2 oz). Cover the pot again.
Cornstarch is a common ingredient in Chinese cuisine, used to thicken sauces and soups among many other purposes.
Add cornstarch (3 tbsp) and water (5 tbsp) to a bowl, and mix until there are no clumps left.
Over the course of about 30 seconds, gradually pour the cornstarch slurry into the soup, stirring the soup constantly as we pour.
Similar to the previous step, gradually pour in the eggs into the pot, constantly stirring as you go. Do this for about 20 seconds.
The slower you pour, the more wispy "flowers" you'll get. DO NOT pour the eggs all at once.
(For each recipe and YouTube episode, I film my dad cooking each recipe twice. For the first take, he spent about 20 seconds on this step. For the second take - 18 seconds.)
Almost done! Turn the heat off to preserve the softness of the eggs and avoid overcooking the soup.
Next, add salt (1 tsp) and chicken bouillon (1 tsp), as well as white pepper ( ) and sesame oil ( ) to your liking. Stir the flavors around for a few seconds.
Call your loved ones over - dinner is ready!
Pour the soup into a bowl(s) of your choosing, and garnish with the green onion (2 stalk) we chopped earlier.
Soup Base
Additional Ingredients
frozen or canned is fine
)frozen or canned is fine
)optional, for garnish
)Flavor
to taste
)to taste
)Cut green onion (2 stalk) and carrots (2 oz) into small pieces. For the carrots, my dad prefers to chop them into little cubes.
Add water (6 cup) to your pot, and set the stove to high heat to bring the pot to a boil. Cover the pot with a lid.
Crack eggs (3 ) into a bowl, and add a small amount of water (1 tbsp). Then, mix with a fork or chopsticks for about 20 seconds. The water helps the eggs "flower" more easily and beautifully.
Once our pot is boiling, add carrots (2 oz), corn (2 oz), and peas (2 oz). Cover the pot again.
Add cornstarch (3 tbsp) and water (5 tbsp) to a bowl, and mix until there are no clumps left.
Over the course of about 30 seconds, gradually pour the cornstarch slurry into the soup, stirring the soup constantly as we pour.
Similar to the previous step, gradually pour in the eggs into the pot, constantly stirring as you go. Do this for about 20 seconds.
The slower you pour, the more wispy "flowers" you'll get. DO NOT pour the eggs all at once.
Turn the heat off to preserve the softness of the eggs and avoid overcooking the soup.
Add salt (1 tsp) and chicken bouillon (1 tsp), as well as white pepper ( ) and sesame oil ( ) to your liking. Stir the flavors around for a few seconds.
Pour the soup into a bowl(s) of your choosing, and garnish with the green onion (2 stalk) we chopped earlier.
My sister and I have many, many happy memories enjoying this dish growing up.
Now, hopefully, you can create your own memories with this dish with your loved ones.
Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family. (My parents share their experiences about growing up in rural China. Pretty cool!)
Cheers, and thanks for cooking with us!
Feel free to comment below if you have any questions about the recipe.
