Egg Drop Soup
By America's Test KitchenPublished on February 10, 2012
Yield
Serves 6 to 8
Ingredients
Before You Begin
Timing is essential in this recipe. Because the cornstarch will lose its thickening power if simmered too long, the remaining ingredients must be added quickly once the cornstarch goes into the pot. Use Chicken Stock with Ginger and Scallions or Improved Canned Chicken Broth with Ginger and Scallions in this recipe. Egg drop soup will not hold and should be served immediately.
Instructions
- Bring the stock to a simmer in a large saucepan over medium-high heat. Add the soy sauce and salt to taste.
- Combine the cornstarch and 2 tablespoons water in a small bowl and stir until smooth. Whisk the cornstarch mixture into the stock until it thickens slightly, about 1 minute. Stir in the scallions and cilantro.
- Whisk the stock so that it is moving in a circle. Keep whisking as you pour the eggs into the stock in a slow, steady stream so that ribbons of coagulated egg form, about 1 minute. Let the eggs stand in the stock without mixing until they are set, less than 1 minute. Once they have set, break up the egg ribbons with a fork. Serve immediately.
Yield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For our egg drop soup recipe, we found it best to add the eggs slowly—the process took almost a minute—and then let them cook for another 30 or 60 seconds, undisturbed, to ensure they were fully set. The texture of egg drop soup is important; ribbons of egg will fall to the bottom of a bowl of thin, brothy soup. We found that 2 tablespoons of cornstarch in our egg drop soup recipe (dissolved in 2 tablespoons of water) thickened 2 quarts of stock sufficiently to suspend the ribbons of eggs.
Before You Begin
Timing is essential in this recipe. Because the cornstarch will lose its thickening power if simmered too long, the remaining ingredients must be added quickly once the cornstarch goes into the pot. Use Chicken Stock with Ginger and Scallions or Improved Canned Chicken Broth with Ginger and Scallions in this recipe. Egg drop soup will not hold and should be served immediately.
Instructions
- Bring the stock to a simmer in a large saucepan over medium-high heat. Add the soy sauce and salt to taste.
- Combine the cornstarch and 2 tablespoons water in a small bowl and stir until smooth. Whisk the cornstarch mixture into the stock until it thickens slightly, about 1 minute. Stir in the scallions and cilantro.
- Whisk the stock so that it is moving in a circle. Keep whisking as you pour the eggs into the stock in a slow, steady stream so that ribbons of coagulated egg form, about 1 minute. Let the eggs stand in the stock without mixing until they are set, less than 1 minute. Once they have set, break up the egg ribbons with a fork. Serve immediately.
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