Classic egg-drop soup
A thin stream of beaten egg turns into ribbons in hot broth.
- Prep
- 8 min
- Cook
- 7 min
- Total
- 15 min
- Makes
- Serves 4
Your new skill: Start with preparation, then work through one step at a time.
A thin stream of beaten egg turns into ribbons in hot broth. Keep the soup at a gentle simmer so the egg forms soft strands.
Your ingredients
Get ready: Saucepan, two bowls, whisk and spoon.
- 3 large eggs
- 960 ml chicken or vegetable stock
- Salt and ground white pepper, to taste
- ¼ tsp sesame oil
- 3 tbsp cornflour
- 2 tbsp water, for the eggs
- 6 tbsp cold water, for the cornflour
- 1 spring onion, finely chopped
Let’s make it
-
Beat and mix
Beat the eggs with 2 tbsp water. In a separate bowl, stir cornflour with 6 tbsp cold water until smooth.
-
Heat your broth
Bring the stock to a boil, then lower to a gentle simmer. Season with white pepper, sesame oil and salt only if needed.
-
Thicken first
Stir the cornflour mixture again and pour it into the broth while stirring. Let it bubble gently until slightly thickened.
-
Make egg ribbons
Turn the heat low. Pour the egg in a thin stream while slowly stirring the soup. Let the ribbons set and cook through, then add spring onion and serve hot.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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