I love that egg drop soup you get at a Chinese or Mongolian restaurant. It has to be a little thicker than normal soup consistency, and salty but not too salty! I still need to taste that delicious egg and chicken flavor.
Sometimes it comes with little peas and corn kernels in there, while others add little diced carrot squares.
Personally, I like my soup without those extras. But feel free to use this as a base recipe and then add those in later.
This recipe has only four ingredients, so you’ll probably be able to whip it up right this instant.
It tastes great, is super healthy, and the best part is you won’t have to wait for delivery. Win, win!
This recipe requires eggs, chicken bullion, soy sauce, and corn starch. That’s it.
And it goes by pretty fast. You can expect to cook for less than ten minutes and then you’ll be nomming down on some savory salty goodness.
Egg Technique
Naturally you’ll need a pot for cooking the soup, but you’ll also need something you can use for pouring the egg in slowly. Pouring the egg is vital to getting that silky and stringy egg texture that this dish is known for.
I prefer a good Pyrex glass measuring cup in medium size (2 cups) but anything made for pouring will suffice.
Basically you’ll beat the eggs in a bowl, after that you’ll pour it slowly as possible into your hot soup – all while stirring the soup in a circular motion.
The egg will cook instantly, creating a long string of cooked egg broken only by your clumsiness.
Always remember to pour slowly! The slower you pour, the less likely you will get large clumps of egg in your soup.
Corn Starch Thickening Method
If you want a thick soup, you’ll have to use a thickening agent. Corn starch is what we’ll be using, and if you’ve never used corn starch as a thickener, then you’ll want to read this section.
For some reason, you can’t simply add the corn starch and expect it to work. You have to mix the corn starch separately with cool or room temp water first. After you mix it up, you’ll add it to the soup slowly one spoon at a time, stirring and letting the soup come back up to temperature between each spoonful.
The amount of corn starch is directly related to the thickness of the soup – so feel free to tinker with the portions to satisfy your own personal preference. Just remember – corn starch neutralizes the salt, so you may need to adjust the salt amount once you dial in the thickness.
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Extra Thick Egg Drop Soup
- Total Time: 10 minutes
Description
This is the perfect base for egg drop soup.
Feel free to add carrots, corn, peas, or green onions for additonal variety.
Ingredients
2 Eggs
1 Serving of Chicken Bullion – (Korrs is the best)
1 Tsp Soy Sauce
2 Tbsp Corn Starch
2 cups of Water
Salt or to taste. (optional)
Instructions
- Crack your eggs in to a bowl and whisk the eggs.
- Add whisked eggs to a pourable container and set aside.
- Pour the water in a sauce pan and heat on the stove on high heat.
- Add the chicken bullion.
- As the water warms, stir to fully dissolve the bullion.
- Add soy sauce.
- In a separate cup, mix the corn starch with cool or room temp water and stir it immediately.
- As your soup is reaching the boiling point, pour the corn starch mixture into the pan one spoon at a time. *Make sure to stir the soup between each spoonful, waiting a few seconds for the soup to heat up again.
- Quickly grab your eggs and a large spoon.
- With the spoon in your dominant hand, stir the soup slowly, creating a circular whirlpool within the soup.
- With your other hand, slowly pour the egg into the soup near the outer edge of the pan.
- As soon as the egg is fully poured, kill the heat. Your egg drop soup is ready to eat!