Egg Drop Soup (蛋花汤)

Everyone can make egg drop soup, but there is a difference between being able to make it and doing it well.

The eggs are not fluffy, and a big lump of them settles to the bottom of the bowl.

Put several eggs also can not produce much egg flower.

Not to mention smooth and light. Are there any of these problems?

I’ll help you solve this problem in two minutes, and I’ll teach you.

This method is suitable for eggs and any ingredients with.

Just a small onion and an egg to make a bowl of soup, but also tasty and smooth.

What is egg drop soup

Egg drop soup is a Chinese dish that originated from Shanghai. The name comes from dropping eggs into boiling water. In China, it is usually served at breakfast time.

There are many variations of egg drop soup. Some restaurants serve it with noodles or rice, some with vegetables, and some with meat.

Egg drop soup Recipe

Ingredients:

Tips & Variations

1. Starch into the pot before stirring, otherwise the starch will sink to the bottom of the water, the starch can not be poured out.
2. Pour the egg mixture before the fire should be larger. Fine water flow like pouring finished liquid with the fastest speed, then stir with chopsticks two circles, so as to make the eggs become smooth.
3. Rear salt method. The same amount of salt will taste more salty, so you can take less salt.

How to make egg drop soup

1. the collective picture of the ingredients: an egg, a few scallion leaves, half a tablespoon of cornstarch.

2. Beat the egg, put the starch in a bowl and fill with 100g of water, mix well. Cut the green onion leaves into small pieces.

3. Pour 400g of water into the pot and bring to a boil.

4. Stir the water starch and pour it into the pot, then stir the water in the pot and bring it to a boil again.
The consistency of starch varies, so you can’t give the exact amount.
Learn to see the concentration of starch, if the water is still watery after boiling, the concentration is low, you need to put some starch water, the concentration is too high is not good, it will become a paste!
Recall your favorite soup consistency as you do.

5. water boiling again. Fire this time try to be a little larger. Pour the egg mixture into a thin stream.
Pour the egg mixture as close to the boiling point of the water as possible, in a circular motion.
Try not to overlap with the original egg mixture.

6. Pour the egg mixture into the pot with chopsticks and stir twice in a circular motion, then turn off the heat.

7. Put salt, monosodium glutamate (or chicken powder), scallions and sesame oil in the prepared utensil beforehand.

Egg Drop Soup

Egg drop soup is a Chinese dish that originated from Shanghai. The name comes from dropping eggs into boiling water. In China, it is usually served at breakfast time.

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Prep Time 2 minutes mins

Cook Time 5 minutes mins

Total Time 7 minutes mins

Course Soup

Cuisine Chinese

Servings 1

Calories 85 kcal

Ingredients

  

• 1 Egg
• 1 Chives leaf only
• Salt Moderate
• Starch Moderate
• Sesame oil Moderate
• 250 Water

Instructions

 

• the collective picture of the ingredients: an egg, a few scallion leaves, half a tablespoon of cornstarch.
• Beat the egg, put the starch in a bowl and fill with 100g of water, mix well. Cut the green onion leaves into small pieces.
• Pour 400g of water into the pot and bring to a boil.
• Stir the water starch and pour it into the pot, then stir the water in the pot and bring it to a boil again.
• The consistency of starch varies, so you can't give the exact amount.
• Learn to see the concentration of starch, if the water is still watery after boiling, the concentration is low, you need to put some starch water, the concentration is too high is not good, it will become a paste!
• Recall your favorite soup consistency as you do.
• water boiling again. Fire this time try to be a little larger. Pour the egg mixture into a thin stream.
• Pour the egg mixture as close to the boiling point of the water as possible, in a circular motion.
• Try not to overlap with the original egg mixture.
• Pour the egg mixture into the pot with chopsticks and stir twice in a circular motion, then turn off the heat.
• Put salt, monosodium glutamate (or chicken powder), scallions and sesame oil in the prepared utensil beforehand.

Notes

1. Starch into the pot before stirring, otherwise the starch will sink to the bottom of the water, the starch can not be poured out.
2. Pour the egg mixture before the fire should be larger. Fine water flow like pouring finished liquid with the fastest speed, then stir with chopsticks two circles, so as to make the eggs become smooth.
3. Rear salt method. The same amount of salt will taste more salty, so you can take less salt.