Egg Drop Soup
蛋花汤
The silky Chinese restaurant classic — golden egg ribbons floating in a savory chicken broth. 15 minutes from start to finish.
📋 Ingredients
What Is Egg Drop Soup?
💡 Ingredient Notes: Egg Drop Soup (蛋花汤, dàn huā tāng, 'egg flower soup') is one of the simplest and most beloved Chinese soups. Beaten egg is poured in a thin stream into simmering broth, creating delicate, silky egg ribbons that look like flowers — hence the name. The broth is light and savory, lightly thickened with cornstarch so the egg floats gracefully. It's the soup you get for free at Chinese-American restaurants, and it's infinitely better made fresh at home. Ready in 15 minutes, requires zero skill.
Ingredients You'll Need
The Soup
- 4 cups good chicken stock
- 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
- 1 tsp grated ginger
- ½ tsp salt (or to taste)
- ¼ tsp white pepper
- 1 tsp sesame oil
- 2 large eggs, beaten
- 1 scallion, finely sliced
- Optional: a few drops of dark soy sauce for color
📝 Instructions
Heat the broth
Bring the chicken stock to a simmer in a pot with the grated ginger. Simmer for 2 minutes to infuse the ginger flavor. Season with salt and white pepper.
Thicken (optional but recommended)
Pour in the cornstarch slurry while stirring. Simmer for 1 minute until the broth is slightly thickened — it should coat the back of a spoon. This step is what makes the egg ribbons float beautifully instead of sinking.
Create the egg ribbons
Turn the heat down so the broth is just gently simmering (not boiling). Stir the broth in a slow circular motion to create a whirlpool. Slowly pour the beaten egg in a thin steady stream through the tines of a fork or chopsticks. The egg will instantly set into silky ribbons. Don't stir after adding — let the ribbons form naturally.
Finish and serve
Drizzle sesame oil. Ladle into bowls and top with scallions. The egg ribbons should be visible and delicate — not broken into tiny pieces.
💡 Pro Tips
- 💡💡 Use good chicken stock. Since there are few ingredients, the broth quality matters. Homemade or good-quality boxed stock works best.
- 💡💡 Don't boil when adding the egg. A vigorous boil breaks the egg into tiny bits. A gentle simmer creates the elegant ribbons.
- 💡💡 Pour slowly through a fork to control the stream. A thin stream creates delicate ribbons; a thick pour creates clumps.
- 💡💡 Stir the broth into a whirlpool first — the swirling motion spreads the egg into beautiful ribbons.
- 💡💡 Don't stir after adding the egg. Let it set naturally for 10 seconds before serving.
📊 Nutrition Facts
❓ Frequently Asked Questions
Why did my egg turn into tiny bits instead of ribbons? Either the broth was boiling too hard, or you stirred too much after adding. Use a gentle simmer, pour slowly through a fork, and don't stir after the egg goes in.
Can I make this vegetarian? Yes — use vegetable stock instead of chicken. The result is just as good. Add a splash of soy sauce for extra depth.
Why is my soup cloudy? Either the stock wasn't clear to begin with, or you boiled it hard. Simmer gently throughout for a clear, elegant soup.
