Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, easy egg drop soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Easy Egg Drop Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Easy Egg Drop Soup is something which I’ve loved my entire life.
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To begin with this recipe, we must prepare a few components. You can cook easy egg drop soup using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Easy Egg Drop Soup:
- Make ready 4 cups unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.)
- Prepare 4 cups water
- Get 1 medium carrot, sliced into 1/4" thick slices
- Make ready 3 garlic cloves, crushed
- Take 2.5 teaspoons kosher salt to start
- Make ready 1/2 teaspoon toasted sesame oil (optional)
- Prepare 1.5-3 Tablespoons corn or potato starch, dissolved in 1/4 cup water (this is called a slurry)
- Make ready 2-3 eggs, thoroughly whisked
- Make ready finely chopped green onion for garnish
- Take to taste black pepper
There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. Heat broth in saucepan to boiling. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
Instructions to make Easy Egg Drop Soup:
- Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat.
- Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic.
- Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively).
- Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs. - - You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking.
- Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :) ) - - Enjoy!
Heat broth in saucepan to boiling. You can add the cornstarch to help keep the eggs in larger lumps in the soup. Remove pan from heat once broth is boiling. It's made with eggs, ginger, green onions, and mushrooms. Photography Credit: Elise Bauer This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn't be easier!
So that’s going to wrap this up with this special food easy egg drop soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
