Egg Drop Soup Recipe

Instructions

Using a sharp knife, finely chop the scallions, separating the white and green portions. Crack the eggs into a bowl and whisk them until they reach a smooth, fluid-like consistency. In a separate bowl, combine the cornstarch and water. Whisk until fully dissolved and smooth. Pour the chicken stock into a pot and add the white portion of the scallions. Bring the mixture to a boil over medium heat. Once boiling, slowly pour in the cornstarch slurry while stirring continuously. Allow the stock to thicken, creating a silky, ribbon-like consistency. Return the soup to a boil. Slowly pour in the whisked eggs in a thin stream, stirring constantly to create delicate egg ribbons. Stir in the salt, white pepper, and the green portion of the scallions. Mix well to ensure everything is evenly combined.

• eggs Notes: 4
• chicken stock Notes: 4 cups
• cornstarch Notes: 3 tablespoons
• water Notes: 3 tablespoons
• white pepper Notes: 1/4 teaspoon
• salt Notes: 1 teaspoon
• scallions Notes: 4, divided into white and green portions