📝 About This Recipe
This comforting Chinese classic is a magical bowl of warmth featuring delicate 'egg flowers' that swirl through a savory, golden broth. Perfect for picky eaters, this version is naturally silky and mild, offering a nutritious and hydrating meal that kids absolutely adore. Its simplicity belies a deep, umami-rich flavor profile that has made it a beloved staple in family kitchens for generations.
🥗 Ingredients
The Savory Base
- 4 cups Low-sodium chicken broth (high quality or homemade)
- 2 slices Fresh ginger (peeled and smashed to release oils)
- 1 piece Garlic clove (smashed)
- 1/8 teaspoon Turmeric powder (for a vibrant golden color)
- 1 teaspoon Soy sauce (light soy sauce preferred)
- 1/2 teaspoon Toasted sesame oil (for nutty aroma)
- 1/4 teaspoon White pepper (ground)
- 1/2 teaspoon Salt (adjust to taste)
The Silky Slurry
- 2 tablespoons Cornstarch
- 3 tablespoons Water (cold)
The Egg Ribbons
- 3 pieces Large eggs (at room temperature)
- 1 teaspoon Water (whisked into eggs for extra tenderness)
Garnish & Extras
- 2 pieces Green onions (finely sliced)
- 1/4 cup Sweet corn kernels (optional, kids love the crunch)
- 1/2 cup Crispy wonton strips (for serving)
👨🍳 Instructions
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1
In a medium pot, combine the chicken broth, smashed ginger slices, and smashed garlic clove. Bring to a gentle simmer over medium-high heat.
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2
Once simmering, reduce heat to low and let the aromatics steep for 5 minutes to infuse the broth with flavor.
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3
Remove and discard the ginger and garlic pieces using a slotted spoon.
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4
Stir in the soy sauce, turmeric (for that beautiful yellow glow), white pepper, and salt. If using corn kernels, add them now.
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5
In a small bowl, whisk the eggs with 1 teaspoon of water until the whites and yolks are fully combined but not frothy.
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6
In a separate small ramekin, mix the cornstarch and cold water until smooth to create your slurry.
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7
Increase the heat slightly until the broth is at a steady simmer. Slowly pour the cornstarch slurry into the broth while stirring constantly.
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8
Continue to cook the broth for 1-2 minutes until it thickens slightly and becomes clear and glossy; this helps the eggs stay suspended.
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9
Turn the heat down to the lowest setting. The broth should be barely moving, not boiling.
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10
Using a circular motion, stir the broth with a spoon to create a gentle whirlpool.
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11
Slowly drizzle the beaten eggs in a very thin stream into the whirlpool. You can pour them over the tines of a fork or through a pair of chopsticks to ensure thin ribbons.
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12
Wait 15 seconds before stirring again to allow the 'egg flowers' to set. Then, gently stir once more to break up any large clumps.
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13
Remove the pot from the heat immediately to prevent the eggs from becoming rubbery.
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14
Stir in the toasted sesame oil for a final touch of fragrance.
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15
Ladle into warm bowls and garnish with sliced green onions and crispy wonton strips.
💡 Chef's Tips
For the best 'ribbons,' ensure your eggs are at room temperature so they don't seize up instantly. Don't skip the cornstarch slurry; it gives the broth a silky mouthfeel and prevents the eggs from sinking to the bottom. If your kids are sensitive to green things, skip the onions and use a few drops of sesame oil for flavor instead. To get extra thin wisps, pour the egg through a fine-mesh sieve held over the pot. Avoid a rolling boil when adding the egg, as high heat will make the eggs tough and the broth cloudy.
🍽️ Serving Suggestions
Serve with crispy wonton strips or prawn crackers for a fun crunch factor. Pair with a side of steamed vegetable dumplings or potstickers. Add a scoop of cooked white rice directly into the bowl for a more filling meal. A side of sliced oranges or chilled cucumber salad balances the savory warmth of the soup. Serve in a colorful mug to make it easier for younger children to sip.