Egg Drop Soup

Quantities are not entirely precise as it is all to taste, but the technique is key to achieving those beautiful ribbons (not strings).

The trick is to pour your egg mixture over a thickened boiling current to stretch and cook your egg mixture. Most recipes require that you slowly pour in an egg mixture and slowly stir the broth; we've found that this results in less-desirable egg strings, not ribbons.

Aiming for the right places in your pot to pour the egg and using the chopstick to make your pouring-stream smaller are key techniques we've found to make our egg drop soup restaurant quality.

Quantities are not entirely precise as it is all to taste, but the technique is key to achieving those beautiful ribbons (not strings).

Aiming for the right places in your pot to pour the egg and using the chopstick to make your pouring-stream smaller are key techniques we've found to make our egg drop soup restaurant quality.

Yue Logy @yuelogy

Quantities are not entirely precise as it is all to taste, but the technique is key to achieving those beautiful ribbons (not strings).

Aiming for the right places in your pot to pour the egg and using the chopstick to make your pouring-stream smaller are key techniques we've found to make our egg drop soup restaurant quality.

Quantities are not entirely precise as it is all to taste, but the technique is key to achieving those beautiful ribbons (not strings).

Aiming for the right places in your pot to pour the egg and using the chopstick to make your pouring-stream smaller are key techniques we've found to make our egg drop soup restaurant quality.

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Ingredients

4 servings

2eggs
1 pinchwhite pepper
1 qtchicken broth
to tastesalt
2 inchesginger, peeled
2scallions for garnish
Optional: monosodium glutamate
4 tbspcornstarch + 8tbsp water (slurry)

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Steps

1

Slice ginger into half-centimeter slices, and thinly slice the white part of the scallions to use for garnish.
2

In a pot, add broth, ginger, and green upper halves of the scallions. Bring to a boil for a few minutes or until you can taste lightly the ginger in the broth, then remove the ginger and scallions.
3

In the meantime, whisk together eggs and white pepper and set aside.
4

Salt the broth to taste (over-salt slightly to accommodate for the slurry), then add the slurry. The soup should be thickened quite considerably, but not gloppy.
5

Bring the broth back to a slight rolling boil, such that the broth at the outer rim of the pot is bubbling towards the center. This is crucial; you will be pouring your egg mixture over this small current to create the distinct ribbons.
6

When slowly pouring your egg mixture, flick a pair of chopsticks back-and-forth underneath the stream of eggs, to create smaller streams of egg mixture before it lands on the "bubbling edge" of the pot. Allow the bubbling edge/current to push the eggs towards the center of the pot, and create more space before you continue pouring. If the surface of your pot is getting full, gently push eggs towards the center. Repeat until you've poured all of the egg.
7

Let any remaining egg mixture cook for a few seconds, then gently swirl the soup. Add any additional salt or seasonings to taste, then serve with sliced scallions.

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Cooksnaps

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Yue Logy @yuelogy

on June 30, 2020 17:40

A series of (sometimes more complex) recipes I have developed or tweaked for myself and my loved ones, written partially for myself but mostly for my mother who keeps asking me to share.