📝 About This Recipe
This classic Chinese comfort food, known as 'Dan Hua Tang' or Egg Flower Soup, is a masterpiece of minimalist cooking where simple ingredients transform into a velvety, soul-warming broth. The secret lies in the delicate 'ribbons' of egg that bloom like flower petals in a crystal-clear, savory chicken stock infused with ginger and white pepper. It is a light yet deeply satisfying dish that balances the richness of the eggs with the bright, sharp notes of fresh scallions.
🥗 Ingredients
The Broth Base
- 4 cups Chicken Stock (high-quality or homemade for best flavor)
- 3 slices Fresh Ginger (peeled and smashed)
- 1 clove Garlic (smashed)
- 1/8 teaspoon Turmeric Powder (optional, for a vibrant yellow color)
Seasonings
- 1 teaspoon Light Soy Sauce (adds depth without darkening the broth too much)
- 1/2 teaspoon Toasted Sesame Oil (added at the end for aroma)
- 1/4 teaspoon Ground White Pepper (essential for authentic heat)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance the savory notes)
The Slurry & Eggs
- 3 pieces Large Eggs (whisked thoroughly with a pinch of salt)
- 2 tablespoons Cornstarch (for thickening)
- 3 tablespoons Water (to mix with cornstarch)
For Garnish
- 2 stalks Scallions (finely sliced on the bias)
- 1 sprig Fresh Cilantro (optional)
👨🍳 Instructions
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1
In a medium saucepan, combine the chicken stock, smashed ginger slices, and smashed garlic clove. Bring to a gentle simmer over medium heat.
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2
Allow the aromatics to steep in the simmering broth for about 5 minutes to infuse their flavors, then use a slotted spoon to remove and discard the ginger and garlic.
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3
Stir in the light soy sauce, ground white pepper, salt, sugar, and the optional turmeric for that classic restaurant-style golden hue.
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4
In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until smooth to create your slurry.
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5
While stirring the broth constantly, slowly pour in the cornstarch slurry. Continue to simmer for 1-2 minutes until the soup thickens slightly and becomes clear and glossy.
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6
Reduce the heat to low. The broth should be at a very gentle simmer, not a rolling boil, before you add the eggs.
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7
In a separate small bowl, beat the eggs thoroughly. For even finer ribbons, you can add a half-teaspoon of sesame oil or water to the eggs.
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8
The 'Ribbon Technique': Use a spoon or whisk to create a gentle circular motion in the broth, forming a slow-moving whirlpool.
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9
Slowly drizzle the beaten eggs in a very thin stream into the moving broth. You can pour the egg over the tines of a fork or through a pair of chopsticks to break the stream.
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10
Let the egg sit undisturbed for 10-15 seconds to set into delicate 'flowers' or ribbons.
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11
Gently stir the soup once or twice to break up any large clumps of egg, but do not over-stir or you will make the soup cloudy.
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12
Turn off the heat immediately. Stir in the toasted sesame oil and half of the sliced scallions.
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13
Taste and adjust seasoning with extra salt or white pepper if necessary.
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14
Ladle the soup into warm bowls and garnish with the remaining fresh scallions and cilantro.
💡 Chef's Tips
For the best texture, ensure your broth is thickened with the slurry before adding the eggs; the thickness helps the egg ribbons float. Never pour the eggs into a rolling boil, as this will result in rubbery, tough egg bits rather than soft ribbons. Use white pepper instead of black pepper to maintain the clean look of the broth and provide that authentic floral heat. If you prefer thicker 'curds', stir the soup very slowly; for thin 'silk' ribbons, stir the soup faster while pouring the egg. A tiny pinch of turmeric provides the iconic yellow color without changing the flavor profile.
🍽️ Serving Suggestions
Serve as a light appetizer before a main course of General Tso's Chicken or Beef and Broccoli. Pair with crispy fried wonton strips or shrimp crackers for a delightful crunch. Accompany with a side of vegetable fried rice for a simple, comforting meal. Serve alongside a pot of hot Jasmine or Oolong tea to cleanse the palate.