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Egg drop soup, the one in the little container from the takeout menu, is made from almost nothing: hot chicken broth and a beaten egg. Most people are surprised the first time they make it at home, because it takes about ten minutes and uses things already in the kitchen. Good broth seasoned with a little soy sauce, ginger and white pepper, thickened just enough to turn silky, and an egg poured in at the very end. Green onions on top, and lunch is ready before the kettle boils.
The secret is all in how the egg goes in. Pour it into a pot at a rolling boil, or dump it in all at once, and you get little scrambled curds floating in broth. Pour it slowly in a thin stream into broth that is moving gently in one direction, and it sets into the long, soft, silky ribbons you get at a good takeout. The cornstarch helps too: it gives the broth body so the ribbons stay suspended and tender. Here is how to get those long silky ribbons instead of scrambled bits.
Why this egg drop soup works
- Good broth. With so few ingredients, the broth is the soup. Use a rich chicken broth you would happily sip.
- A light cornstarch slurry. It gives the broth that silky takeout body and helps hold the egg ribbons up.
- White pepper and ginger. White pepper is the taste most people cannot name in takeout egg drop soup.
- A gentle simmer, not a boil. Calm broth lets the egg stretch into ribbons instead of breaking apart.
- A thin stream while stirring one way. The moving broth pulls the egg into long strands as it sets.
Ingredients
Makes about 4 bowls. The measurements are in US cups with grams in brackets.
For the soup
- 4 cups low-sodium chicken broth (950ml)
- 1 teaspoon soy sauce, or to taste
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon toasted sesame oil
- Salt to taste
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 3 large eggs
- 2 green onions, thinly sliced
Beat the eggs well, until no streaks of white remain, so the ribbons are an even pale yellow. Low-sodium broth lets you season with soy sauce and salt to taste. A few drops of yellow food coloring are sometimes used in restaurants; real eggs give plenty of color on their own.
How to make egg drop soup
- Pour the broth into a medium saucepan. Add the soy sauce, ginger, white pepper and sesame oil and bring it to a boil over medium-high heat.
- Taste and add salt if needed.
- Stir the cornstarch mixture again, then pour it into the boiling broth while stirring. Let it bubble for about 1 minute, until the broth turns slightly thick and glossy.
- Turn the heat down to low so the broth is barely simmering, with no big bubbles.
- Beat the eggs in a measuring cup with a spout until completely smooth.
- With a spoon or chopsticks, stir the broth slowly in one direction so it swirls gently around the pot.
- Keep stirring and pour the egg in a very thin stream from a little height, moving around the pot as you pour. The egg will set into ribbons almost instantly.
- Stop stirring and let the soup sit for 10 seconds, then give it one gentle stir to separate the ribbons.
- Ladle into bowls and scatter the green onions over the top. Serve right away.
Tips that make the difference
- Pour from a cup with a spout or through the tines of a fork. The thinner the stream, the finer the ribbons.
- Do not stir hard after the egg goes in. Rough stirring breaks the ribbons into little bits.
- For thicker, fluffier ribbons, pour a little faster and stir more slowly. For fine wisps, pour slowly and stir a little faster.
- Season the broth well before the egg goes in. It is hard to taste the broth properly afterward.
Variations
- Egg drop soup with corn. Add 1 cup corn kernels to the broth before thickening.
- With chicken. Stir in 1 cup shredded cooked chicken with the cornstarch.
- With tofu. Add small cubes of soft tofu for a heartier bowl.
- Vegetable broth. Use a good vegetable broth for a meat-free version.
Storage and make-ahead
Egg drop soup is best right away, but leftovers keep in the refrigerator, covered, for up to 2 days.
Reheat gently over low heat without boiling, so the egg stays soft.
It does not freeze well. The egg turns spongy and the broth can separate.
Frequently asked questions
Why did my egg drop soup turn into scrambled eggs?
The broth was boiling too hard or the egg went in too fast. Lower the heat to a bare simmer and pour the egg in a thin stream while stirring gently.
What makes takeout egg drop soup taste different?
Usually white pepper, a little sesame oil and a light cornstarch thickening. Together they give the familiar flavor and silky texture.
Can I make it without cornstarch?
Yes, but the broth will be thin and the ribbons will sink and clump more. A small amount makes a big difference.
How many eggs should I use?
Three eggs for four cups of broth gives plenty of ribbons. Use two for a lighter soup.
Make a pot the next time you crave takeout, and watch the ribbons appear in front of you.
Egg Drop Soup (Takeout Style, Long Silky Egg Ribbons in Ten Minutes)
Takeout-style egg drop soup made at home in about ten minutes: seasoned chicken broth with ginger and white pepper, lightly thickened, with beaten eggs poured in slowly to form long, silky ribbons.
Ingredients
- 4 cups low-sodium chicken broth
- 1 teaspoon soy sauce, or to taste
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon toasted sesame oil
- Salt to taste
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 3 large eggs
- 2 green onions, thinly sliced
Instructions
- Pour the broth into a medium saucepan. Add the soy sauce, ginger, white pepper and sesame oil and bring it to a boil over medium-high heat.
- Taste and add salt if needed.
- Stir the cornstarch mixture again, then pour it into the boiling broth while stirring. Let it bubble for about 1 minute, until the broth turns slightly thick and glossy.
- Turn the heat down to low so the broth is barely simmering, with no big bubbles.
- Beat the eggs in a measuring cup with a spout until completely smooth.
- With a spoon or chopsticks, stir the broth slowly in one direction so it swirls gently around the pot.
- Keep stirring and pour the egg in a very thin stream from a little height, moving around the pot as you pour. The egg will set into ribbons almost instantly.
- Stop stirring and let the soup sit for 10 seconds, then give it one gentle stir to separate the ribbons.
- Ladle into bowls and scatter the green onions over the top. Serve right away.
