How to Make Egg Drop Soup – Chinese Restaurant Style!
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Learn how to make homemade egg drop soup just like you’d order at the Chinese restaurant or buffet! This recipe is so simple, …
I made some for the first time today….used fresh farm eggs…organic….the soup was quite yellow….tasted good.
I wonder why the cornstarch doesn't go in early, since it's pre-boil? Wouldn't it be possible to add it in without creating a slurry if added early since it there's no heat to cause the starch to gelatinize?
I tried it that way, seems to work.
Either way, good recipe. Comes out pretty much identical to the restaurants. Very tasty.
thanks, it was lovely
I added a tbsp of soy sauce instead od salt and a drizzle of sesame oil your recipe it was perfect thanks for the video
U'RE NOT CHINESSE ?
It looks so good!
I don't want to be that guy… but I am. Sugar does not cancel salt.. it actually somewhat "cancels" sour/bitter
😞 mine don’t look like yours! 😝
I love it. It will be a surprise for my Wife. Thank you. Nice work and easy. Also I love your 2 handle cup. 👍👀
Thanks for sharing this recipe 🌈
You can avoid adding the sugar by using less salt so you dont have to keep balancing it out and keeping it healthier
I made it but added two things. One was ginger and another was sesame oil. Yummy!
Do we use white wine or white wine vinegar?
Good bless po
I've never seen this recipe before with sugar and wine. I learned in Hawaii to put a little soy sauce and sesame oil
Boil the booze and it's gone in minutes.
can i add less or no corn starch, so its not so thick? i made this for my friend and they said it was too slimey
Cheers Crouton Crackerjacks I am now enjoy the Egg Drop Soup, the Number 1 best Soup
My eggs have always ended up floating down to the bottom and recombining into a mass on the bottom of the pan. If you have the ability, a little extra liquid really helps so the eggs don't lower the water temp too much as you want it hot enough that the egg doesn't recombine. That said, you also don't want it so hot that it simmers and the bubbles blow out the eggs into particles either lol.
Not sure how traditional this is, but I take the tiniest bit of the stock and add it to the egg mixture almost like tempering a custard but far less liquid as you want the eggs to coagulate instead of just mixing into the soup. I usually let my eggs come to room temp before I start and adding this little bit of warm liquid brings them up to temp so they don't cool down the soup too much and stop cooking when they hit the less hot water. This little bit of liquid also helps beat the eggs into a runnier state so the pour is super easy. I imagine you could just stick blend the eggs if you are doing a lot to get really well blended eggs, but I'm not pulling out a stick blender for a single bowl of soup. But again, I feel like if you add too much liquid you might end up with something like custard
My eggs fall to the bottom instead of sitting on the top of the stock. What am I doing wrong?
I think I poured it a little too fast. It was clumpy and had lots of egg stuck to the bottom of the pan. I’ll try again next week. Gotta impress the wife.
Im doing this tonight can I use flour instead of corn starch
Of course he use white pepper and white whine because he’s white! Lol
Great recipe…
Pro tip: stop saying "somethin-somethin"
Very good
plain and simple – this is our favorite soup – thanks
Why does this guy sound EXACTLY like Microsoft Sam?
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Thanks pall
LOVE THIS SOUP!!!! THANKS FOR EXOLAINING HOW TO MAKE IT AT HOME!!!!!!
Yess, I'm so glad I found this recipe! Not a fan of onions so I'll be using red chili pepper flakes instead.. yum!
I just did this for the third time. This is the go to recipe.
"First I'm going to add low sodium broth, then add salt."
Looks simple enough. Thanks for sharing 👍
I love "a little something something"!
Hand foot and mouth disease just hit the family. Everything hot hurts, but chilled egg drop soup slides down the throat with no pain. I'm making it right now!
Thanks for this. I added two eggs to some savory chicken and onion soup, and man… I found a new winter food.
Haha I thought I was the only lazy one who use scissors to cut garnish because I don't want to clean the cutting board.
I recommend a tsp or so of sesame oil as well. A LOT of restaurants add it to theirs.
One thing I add is sesame oil…gives it another lil' sumthin' sumthin'!