Egg soup recipe

You might recognize egg drop soup from the bowl you get with the lunch plates at Chinese-American restaurants, with swirling strands of eggs floating in a light, savory broth.

The Perfect Soup If You’re in a Pinch
Even though egg drop soup is served at many Chinese restaurants, it wasn’t something my family ordered when we went out to eat. Instead, this soup, also known as egg “flower” soup for how the strands of eggs look like flower petals, was one we made and ate exclusively at home. Because it only needed three main ingredients and was quick to cook, it was the soup my grandmother and mother turned to when we needed soup in a pinch.

Our version usually contained corn kernels and sometimes ground pork, but I’ve also had it with pieces of soft tofu and have seen recipes that add winter melon or even tomato

Only Three Simple Ingredients
The beauty of egg drop soup lies in the fact that it contains only three core ingredients, and they’re all kitchen staples:

First up is the broth, chicken being the most common. I fondly remember the sound of the can opener working on cans of chicken broth as the signal that egg drop soup was forthcoming.
Next up are the eggs, which are beaten thoroughly so that the whites and yolks are well blended.
Last is the thickener, a small amount of cornstarch that’s simmered in the broth right before the eggs go in.