Today we present a simple, satisfying, healthy meal you can whip-up in minutes. Egg Drop Soup is whimsical, hearty and fun to make. There’s a legend that says it’s hard to prepare. We’re going to debunk that silly superstition forthwith…
Egg Drop Soup is a staple of American ‘Chinese’ food. But it’s also an authentic ancient Chinese favourite. Both the recipe and the core technique of coddling the eggs…
Classic definition
The ‘classic’ definition of this unique delicacy comes from good old Wikipedia: “Egg drop soup, also known as egg flower soup, (Chinese: dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are com-monly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.”
The appeal of the Egg Drop technique is borne out amply in its adoption by a host of Western cuis-ines including, Italy, France, Spain, Austria, Hungary, Poland, Cyprus and Greece. The dish is disting-uished by it’s featured place on menus at both ultra-traditonal Asian restaurants and All-American ‘Chinese’ eateries.
What’s in it?
Obviously, the dish contains eggs. But they’re added at the end, almost as an afterthought. The broth is the flavour centre of the Egg Drop experience, and it’s a surprisingly easy ‘build’…
All you need besides three eggs is: chicken broth, scallions (green onions, AKA ‘pullers’), light soy sauce, corn starch and a pinch of sugar.
The fun part
Once the broth is simmered to a perfect marriage of its constituent flavours, you’re ready to add the eggs. Here’s where the ‘magic’ comes in. Or, rather, a thousand-year-old technique that turns beaten eggs into gossamer wisps of golden goodness…
The key is to whisk the eggs well with 2 tbsp. of cold water. The cold water helps them form properly in their imminent conversion to something akin to angel’s hair noodles – in the hands of a seasoned egg dropper.
Several videos I screened suggested creating a vortex in the hot broth by stirring it robustly with chopsticks. And then, quickly drizzling the egg mixture, in a very thin stream, into the swirling liquid. The ‘current’ will raw the egg stream out into the long thin strands characteristic of genuine Egg Drop Soup.
The eggs cook almost instantly, and you can serve the dish after just another 2-3 minutes simmering.
Tips and hacks
You can, of course, add whatever appropriate ‘Chinese’ veggies and/or proteins you wish. julienned carrots, slivered onions, water chestnut ‘sticks’ and thinly-sliced mushrooms are all commonly incorporated. Just like in Hot & Sour Soup.
Be sure to add the cornstarch to thicken the broth before adding the eggs. This also helps to produce the desired result with the eggs.
Traditional Egg Drop Soup always gets a dash of Sesame oil, for flavour. DO make sure you add this!
Authentic Egg Drop Soup also features a dash of vinegar, to give it a playful edge. It doesn’t take much. Start with 1/2 tsp., before thickening the broth, taste, and add more if desired.
My take
An asian friend of mine back in college used to call Egg Drop Soup ‘dinner theatre’. He said, “First, you get the show,” referring to the often theatrical twist of the wrist from the chef, and the delicate driz-zle of the egg mixture. “Then, you enjoy the meal.”
Egg Drop Soup really is easier to make than it looks. Everyone loves it. You can prep it as s simple soup or a rich, hearty meal0in-a-bowl. And you can customize it until the Water Buffalo come home…
~ Maggie J.