📝 About This Recipe
This classic Cantonese comfort dish, often known as Egg Drop Soup, is a masterclass in texture and delicate balance. Silky, translucent ribbons of egg float in a deeply savory, ginger-infused chicken broth that warms the soul with every spoonful. It is the ultimate quick-fix gourmet meal, celebrated for its velvet-like consistency and the beautiful 'flower' patterns created by the tempered eggs.
🥗 Ingredients
The Broth Base
- 4 cups Chicken stock (high-quality or homemade for best flavor)
- 1 inch piece Fresh ginger (peeled and smashed)
- 1 Garlic clove (peeled and smashed)
- 1/8 teaspoon Turmeric powder (optional, for a vibrant yellow color)
The Egg Flower
- 3 Large eggs (at room temperature)
- 1/2 teaspoon Toasted sesame oil (whisked into the eggs)
Seasoning & Slurry
- 2 tablespoons Cornstarch (mixed with 3 tbsp water to create a slurry)
- 1 teaspoon Light soy sauce (for umami depth)
- 1/4 teaspoon White pepper (ground)
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance the saltiness)
Garnish
- 2 stalks Scallions (finely sliced on a bias)
- 1 sprig Fresh cilantro (optional garnish)
👨🍳 Instructions
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1
In a medium pot, combine the chicken stock, smashed ginger, and smashed garlic. Bring the mixture to a gentle boil over medium-high heat.
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2
Once boiling, reduce the heat to low and let the aromatics steep in the broth for about 5-7 minutes to infuse their flavors.
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3
Use a slotted spoon to remove and discard the ginger and garlic pieces, leaving a clear, fragrant broth.
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4
Stir in the light soy sauce, white pepper, sea salt, sugar, and turmeric (if using). Taste the broth and adjust salt as needed.
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5
In a small bowl, whisk the cornstarch and 3 tablespoons of cold water until smooth to create your slurry.
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6
Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. Let it simmer for 1-2 minutes until the soup thickens slightly and becomes translucent.
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7
In a separate small bowl, crack the eggs and add the 1/2 teaspoon of sesame oil. Whisk vigorously until the yolks and whites are fully combined.
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8
Turn off the heat entirely or reduce it to the lowest possible setting. The broth should be still, not boiling, to achieve thin ribbons.
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9
Hold a fork or a pair of chopsticks over the pot. Slowly drizzle the beaten eggs in a very thin stream through the tines of the fork or along the chopsticks while moving them in a circular motion around the pot.
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10
Wait 15 seconds without stirring to allow the egg ribbons to set properly.
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11
Gently stir the soup once or twice in a clockwise motion to break up any large clumps and create the 'flower' effect.
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12
Ladle the hot soup into warmed bowls and garnish immediately with a generous sprinkle of sliced scallions and cilantro.
💡 Chef's Tips
For the silkiest ribbons, ensure the broth is not at a rolling boil when adding the eggs; a gentle simmer or residual heat is best. Always mix your cornstarch with cold water first to prevent lumps from forming in the hot soup. Adding a tiny pinch of turmeric provides that iconic restaurant-style golden hue without altering the flavor. Whisking a drop of sesame oil directly into the eggs helps them stay tender and prevents them from becoming rubbery. White pepper is essential for an authentic flavor profile, as it provides a subtle heat that doesn't overwhelm the delicate egg.
🍽️ Serving Suggestions
Pair with crispy fried wonton strips or shrimp crackers for a delightful textural contrast. Serve alongside a plate of Vegetable Chow Mein or Fried Rice for a complete meal. Accompany with a side of steamed Bok Choy drizzled with oyster sauce. A glass of chilled Jasmine tea or a light Pinot Grigio balances the savory notes perfectly. For a spicy kick, serve with a small dish of chili oil or Sriracha on the side.