How to Make Egg Drop Soup
Bring the broth or stock to a rolling boil., Mix in the salt and white pepper., Continue cooking the soup for another minute, and then turn off the heat., Slowly pour in the eggs., Garnish your creation with onion or chow mein noodles, once the eggs...
Step-by-Step Guide
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Step 1: Bring the broth or stock to a rolling boil.
This should be done in either a deep saucepan or wok.
Use whichever tool you are most comfortable with, since using a saucepan instead of a wok will not affect your end results. -
Step 2: Mix in the salt and white pepper.
This is also the time to add the sesame oil, if you plan on using it. , Turning off the heat will allow the eggs to reach a desirable "silky" texture. , Create the "shredded" egg look by straining the eggs slowly into the soup through a fork or chopsticks while simultaneously whisking them with your other hand.
The fork or chopsticks should be held between eight and ten inches above your saucepan.
To make the eggs look like ribbons instead of shreds, stir the eggs clockwise but do it at a slow, steady, and controlled rate.
Be careful not to let the egg streams touch too much, since this will cause unattractive clumping and rubbery eggs. , Serve hot. -
Step 3: Continue cooking the soup for another minute
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Step 4: and then turn off the heat.
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Step 5: Slowly pour in the eggs.
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Step 6: Garnish your creation with onion or chow mein noodles
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Step 7: once the eggs have formed (meaning they are completely cooked).
Detailed Guide
This should be done in either a deep saucepan or wok.
Use whichever tool you are most comfortable with, since using a saucepan instead of a wok will not affect your end results.
This is also the time to add the sesame oil, if you plan on using it. , Turning off the heat will allow the eggs to reach a desirable "silky" texture. , Create the "shredded" egg look by straining the eggs slowly into the soup through a fork or chopsticks while simultaneously whisking them with your other hand.
The fork or chopsticks should be held between eight and ten inches above your saucepan.
To make the eggs look like ribbons instead of shreds, stir the eggs clockwise but do it at a slow, steady, and controlled rate.
Be careful not to let the egg streams touch too much, since this will cause unattractive clumping and rubbery eggs. , Serve hot.
About the Author
Jose Edwards
Jose Edwards has dedicated 2 years to mastering non profit. As a content creator, Jose focuses on providing actionable tips and step-by-step guides.
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