Egg drop soup

Egg drop soup

Egg drop soup

Egg drop soup photo 1
Egg drop soup photo 2


  • garlic cloves unpeeled - 2 item
  • fresh ginger root, cut in coin size slices unpeeled - 4 item
  • white peppercorns or Szechuan peppercorns - 1/2 tsp
  • scallions - 2 item
  • low-sodium chicken broth
  • rice wine or dry sherry plus extra for egg mixture - 1/3 c
  • large egg - 1 item
  • large egg white - 1 item
  • sesame oil - 1 tsp
  • freshly ground white pepper or to taste - 1/4 tsp

How to make egg drop soup:

For this recipe, you reduce the broth to intensify the flavor, infusing it with garlic and spices.

Crush garlic cloves (do not peel) and ginger slices with the flat of a chef's knife. Crush peppercorns with a heavy saucepan. Trim scallions and separate green and white portions; slice greens and reserve. Tuck the garlic, ginger, peppercorns and some scallion whites into a tea infuser or cheesecloth and place it into a large saucepan. Pour chicken broth and rice wine into saucepan; bring to a boil. Boil, uncovered, until reduced by at least 1/4, about 15 to 20 minutes, skimming off any froth that rises to the surface. Remove tea infuser and adjust the heat to maintain simmer. Whisk egg and egg white together in a small bowl. Add 1 teaspoon of rice wine for each whole egg used. Slowly pour a steady stream of egg mixture into the simmering broth as you stir the soup with a spoon. Remove from heat; stir in sesame oil and season with ground pepper. Ladle into bowls and serve, garnished with scallion greens.

Recipe categories: Egg, Soups & stews, Clear soup.

Egg drop soup
Average rating: 3.1 of 5, total votes: 7
Cook. Time: PT20M
Total Time: PT20M

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