Uploaded April 2015 | Updated September 2026, 2 weeks ago
Learn how to make homemade egg drop soup just like you'd order at the Chinese restaurant or buffet! This recipe is so simple, so delicious and uses ingredients you probably already have in your pantry. Next time you order out Chinese, give this a try while you're waiting for delivery!
What you'll need:
32 ounces low sodium chicken stock or broth
1/2 tsp salt
1/2 tsp sugar
dash white pepper (or black)
1 Tbsp white wine
2 Tbsp cornstarch
3 large eggs
scallions or green onions
In a pot or pan, pour in chicken stock or broth. Add in salt, sugar, white pepper and white wine. In a separate bowl, combine cornstarch with 3-4 Tbsp water to make a slurry and add to chicken stock mixture. Bring to a boil over medium-high heat. Next, whisk together the eggs and 1 Tbsp water in a measuring cup. Once chicken broth has come to a boil, remove from heat and slowly pour in eggs in a steady and small stream. Let sit 1 minute and return to heat and bring just to a bubble. Stir once or twice and then ladle into bowls. Top with sliced scallion and enjoy! Makes 1 quart (4 servings) of egg drop soup. Enjoy!!
Recipe adapted from Raymond's (The Art Of Cooking) recipe as seen here: youtube.com/watch?v=puugpN_VgYQ
My Links:
Google+: plus.google.com/+croutoncrackerjacks
Facebook: facebook.com/pages/Crouton-Crackerjacks/549691821747028
Pinterest: pinterest.com/crackerjackj
Learn how to make homemade egg drop soup just like you'd order at the Chinese restaurant or buffet! This recipe is so simple, so delicious and uses ingredients you probably already have in your pantry. Next time you order out Chinese, give this a try while you're waiting for delivery!
What you'll need:
32 ounces low sodium chicken stock or broth
1/2 tsp salt
1/2 tsp sugar
dash white pepper (or black)
1 Tbsp white wine
2 Tbsp cornstarch
3 large eggs
scallions or green onions
In a pot or pan, pour in chicken stock or broth. Add in salt, sugar, white pepper and white wine. In a separate bowl, combine cornstarch with 3-4 Tbsp water to make a slurry and add to chicken stock mixture. Bring to a boil over medium-high heat. Next, whisk together the eggs and 1 Tbsp water in a measuring cup. Once chicken broth has come to a boil, remove from heat and slowly pour in eggs in a steady and small stream. Let sit 1 minute and return to heat and bring just to a bubble. Stir once or twice and then ladle into bowls. Top with sliced scallion and enjoy! Makes 1 quart (4 servings) of egg drop soup. Enjoy!!
Recipe adapted from Raymond's (The Art Of Cooking) recipe as seen here: youtube.com/watch?v=puugpN_VgYQ
My Links:
Google+: plus.google.com/+croutoncrackerjacks
Facebook: facebook.com/pages/Crouton-Crackerjacks/549691821747028
Pinterest: pinterest.com/crackerjackj
