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Recipe

March 7, 2013

How to make the perfect egg drop soup – thanks to recipe.com

eggdrop

You won’t be dialing for take-out once you master how to make egg drop soup. The dish has become a staple in Chinese restaurants across America, but it’s easy and inexpensive to make at home.

The finishing ingredient–egg–is added at the end of the cooking process. Beaten eggs are slowly poured in the hot soup while the broth is constantly stirred in a circular motion, creating long, thin strands of cooked egg. It’s important the egg isn’t poured too quickly or the cooked bits will be too large.

Cornstarch is added to the soup as a thickening agent. In the cooking world, when water and starch are combined and stirred into another liquid, it is known as a slurry. Arrowroot can also be used as the starch, though it’s not as common.

While egg drop soup is often referenced in Chinese cuisine, other cultures have similar soups. In Italy, “stracciatella” is made with eggs and Parmesan cheese; in France, eggs are added to thicken a garlic soup known as “le tourin”; and in Greece they have “avgolemono,” a lemony broth with strands of egg.

What You’ll Need
  • 4  cups  low-sodium chicken broth
  • 3  tablespoons  low-sodium soy sauce
  • 3  garlic cloves, smashed
  • 1- 1/2  teaspoons  ground ginger
  • 4  ounces  wide rice noodles or pad thai noodles, broken into 3-inch pieces
  • 2  tablespoons  cornstarch
  • 2  eggs, lightly beaten
  • 1- 1/2  cups  cooked, shredded chicken
  • 3  scallions, thinly sliced (optional)
Step By Step
1 Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
2 Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
3 Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
4 Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.
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