Egg Drop Soup

Name: Egg Drop Soup
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; 2 slices fresh ginger; ½ tsp kosher salt; ¼ tsp white pepper; 2 Tbs cornstarch; 3 large eggs; ½ tsp toasted sesame oil; 2 scallions; ¼ cup frozen peas

👥 4 servings

⏱️ 15 minutes

🗣️ English (detected)

category: Soups

counters: Takeout Counter

aka: egg drop soup, egg flower soup, dan hua tang, 蛋花湯, 蛋花汤

pairs-with: egg-fried-rice

slack: narrow — the egg goes in off the boil; a pot still at a rolling boil scrambles it into lumps instead of ribbons

step: finish and serve

#eggs #chicken #chinese #stovetop #quick

From: John Chen's Tabular Recipes

🥘 Ingredients

chicken stock 4 cups
fresh ginger 2 slices
kosher salt ½ tsp
white pepper ¼ tsp
cornstarch 2 Tbs
eggs 3 large
toasted sesame oil ½ tsp
scallions 2
frozen peas ¼ cup

🍳 Cookware

saucepan

1

Bring chicken stock , fresh ginger , kosher salt , and white pepper to a bare 5 min in a saucepan , then lift the ginger out.
2

Thicken @&( timer with cornstarch , 1 min , until it just films a spoon.
3

Stir eggs into @&( timer in the thinnest stream you can pour, moving the spoon in one direction, off the heat.
4

Finish @&( timer with toasted sesame oil , scallions , and frozen peas .

Actions

📥 Download .cook File 🔗 View Original

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