Egg Drop Soup
A deep-flavored chicken broth with long ribbons of cooked eggs, this Chinese take-out staple is easy to make at home.
Why This Recipe Works
For our egg drop soup recipe, we found it best to add the eggs slowly—the process took almost a minute—and then let them cook for another 30 or 60 seconds, undisturbed, to ensure they were fully set. The texture of egg drop soup is important; ribbons of egg will fall to the bottom of a bowl of thin, brothy soup. We found that 2 tablespoons of cornstarch in our egg drop soup recipe (dissolved in 2 tablespoons of water) thickened 2 quarts of stock sufficiently to suspend the ribbons of eggs.