Easy Egg Drop Soup Recipes

Steps:

• Bring chicken broth to a boil in soup pot.
• Add 1/2 teaspoon salt & mix.
• Combine water and cornstarch; stir into boiling broth.
• Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
• Garnish with scallion.

Steps:

• Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
• Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Steps:

• Heat broth in saucepan to boiling.
• Meanwhile, whisk the eggs well. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
• Remove pan from heat once broth is boiling.
• GENTLY stir in eggs. The more you stir the smaller the egg 'drops' will be.
• Taste. Add salt if desired. Onion salt is really yummy here!
• Garnish with chopped green onion.
• NOTE: for sick tummies try adding a little lemon juice and leave out the salt and onion. This was the ONLY thing my Daddy could eat when going through chemo.

Steps:

• Bring chicken broth to a simmer. Add a few splashes of soy sauce and hot sauce, to taste. Grate a little ginger into the broth. Stir to combine.
• Crack 2 eggs in a measuring cup and lightly beat with a whisk.
• Turn off the heat. With a ladle, stir the broth in a circular motion to create a "whirlpool". Slowly drizzle in the beaten eggs in a circular motion as well, without whisking or stirring them in. Let the eggs cook for about 1 minute. Serve immediately.

Steps:

• In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.