Homemade Egg drop soup
Egg drop soup is a dish primarily made from beaten eggs mixed with other ingredients, known for its benefits in promoting beauty, reducing fatigue, and enhancing appetite. Many people enjoy egg drop soup not only for its simplicity in preparation but also for its rich nutritional content.
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There are so many ways to eat eggs – boiled, fried, scrambled – all of which are commonly enjoyed. In addition to these, you can also make egg drop soup. It's easy and quick to prepare, ready to drink in just about fifteen minutes. Let's take a look at what you need to pay attention to when making egg drop soup.
1.What is egg drop soup?
Egg drop soup is a Chinese-style soup made from ingredients such as eggs, starch, sesame oil, salt, and pepper.
The method of making egg drop soup is very simple – beaten eggs are poured into boiling water. You can also add other ingredients to create variations like tomato egg drop soup, seaweed egg drop soup, hot and sour egg drop soup, and fermented rice egg drop soup, among others.
2.How to create beautifully fluffy egg strands in egg drop soup?
Firstly, thoroughly beat the eggs to ensure the egg strands fully integrate with the egg mixture. Secondly, the soup should be at a rolling boil before adding the egg mixture; the heat causes the egg mixture to puff up into fluffy strands. Finally, after pouring in the egg mixture, gently stir the surface of the soup with chopsticks to ensure the egg mixture receives even heat distribution. Following these steps will help you achieve attractive egg strands in your soup.
3.What starch is used to thicken egg drop soup?
In making egg drop soup, thickening is an important step that enhances the soup's clarity, makes the egg ribbons light and delicate, and increases its viscosity to improve both texture and appearance. Potato starch is the ideal choice for thickening egg drop soup because it provides a good thickening effect, resulting in a creamier and smoother consistency. Moreover, potato starch lends the soup a higher level of transparency, maintaining the dish's glossiness and visual appeal.
4.Is egg drop soup cooked over high or low heat?
To make delicious egg drop soup with tender and smooth egg ribbons that do not clump together, it's crucial to use moderate heat – specifically, medium to low heat. Using a medium to low heat setting allows the soup to gently simmer, enabling the beaten eggs to quickly coagulate once poured in. Simultaneously, gently stirring the soup with chopsticks in a clockwise direction swiftly disperses the egg ribbons throughout the soup, resulting in a beautifully prepared bowl of egg drop soup.
Today, I'm sharing the tips for making egg drop soup. By following these tips, you'll ensure that your soup is rich in aroma, with the egg ribbons distinct and delicate. For those who love egg drop soup, follow along with me below.
INGREDIENTS
MAIN INGREDIENTS
- 2 eggs
ACCESSORIES
- 1 tomato
SEASONINGS
- 1 stalk of green onion
- 1 tablespoon of salt
- 1 tablespoon of fresh chicken broth
- 30g of cooking oil
- 250ml of purified water
DIRECTIONS
STEP 1
Prepare the necessary ingredients.
STEP 2
Wash the tomato thoroughly, peel it, and cut it into small pieces for later use.
STEP 3
Crack the eggs into a bowl, beat them with chopsticks until they are evenly mixed, and set aside.
STEP 4
Wash the green onion thoroughly. Separate the white and green parts of the onion, then finely chop each part and set aside.
STEP 5
Heat oil in a pot and add the chopped white part of the green onion.
STEP 6
Add the tomatoes and stir-fry until they release their juices.
STEP 7
Add an appropriate amount of purified water.
Tip:
If you have potato starch at home, I recommend mixing potato starch with purified water to make a slurry. Use this slurry to thicken the soup before adding the beaten eggs. This will make the broth richer and more delicious.
STEP 8
Once the water boils, slowly pour in the beaten eggs. Use a spoon to stir gently until the eggs are fully cooked.
Tip:
Pour the beaten eggs into the pot in a circular motion. After adding the eggs, let them sit undisturbed for about five seconds. Then, gently use a spoon to distribute the eggs evenly. This technique will help create beautiful, distinct egg ribbons without clumping.
STEP 9
Add a pinch of salt to taste.
STEP 10
Add a dash of chicken broth for extra flavor. Stir well to combine evenly.
STEP 11
Finally, add the chopped green onions and then remove the pot from the heat.
Recipe analyzer
- Recipes: Homemade Egg drop soup
- Main Ingredients:2
- Servings per recipe:1
- Servings size:211 g
-
Energy (calories)：148 kcal
-
Protein：12.14 g
-
Fat：8.61 g
Why gray?
-
Carbohydrates：5.42 g
-
Protein: 34%51 kcal
-
Fat: 52%78 kcal
-
Carbohydrates: 13%19 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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