I find a bowl of egg drop soup to be one of the most soothing and comforting dishes for this winter(snowy) season. You really only need three base ingredients to make it (two in a pinch). And yet breathing in that steamy broth and savoring the first spoonful of silky egg curd — all my troubles immediately fade away.
If you hadn’t already guessed, the key ingredients for egg drop soup are broth, eggs, and a bit of cornstarch to give the soup some body. This recipe calls for using a bit of cornstarch in both the broth and in the eggs themselves. In the broth, it adds body; in the eggs, it keeps them silky and tender.
I have studied some where else, that the bit of cornstarch in the eggs will inhibit protein bonds and keep the eggs from going rubbery. Since starting to follow this to all my egg drop soups have been silky-smooth and never overcooked.
One last parting note: This is not a soup that keeps well. It’s best poured straight from the saucepan into the serving bowls and then eaten as soon as it’s cool enough to swallow.
|Egg Drop soup/Restaurant Style Egg drop soup|
a bowl of egg drop soup to be one of the most soothing and comforting dishes for this winter(snowy) season.
Prep time : 5 mins Cooking Time : 10 mins
Servings : 2 -3
Chicken broth/stock : 3 cups
Ginger : 1 tbsp finely chopped
Garlic : 1 tbsp finely chopped
Green chilly : 1 finely chopped
Corn Scratch/flour : 2 tsp
Soy sauce : 2 tsp
Egg : 1 or 2
pepper powder : to taste
Salt to taste
1. Take chicken stock in a sauce pan. Add in ginger, garlic and chilies. Bring it to a boil.
2. Add in cornflour which is mixed with water and cook till thicken a little. Add in soy sauce, salt and pepper powder. Mix well.
3. Add in beaten egg in a steady stream and mix gently.
4. Serve with more chilies and pepper on top.