Ingredients
- 1 qt. chicken broth, or stock
- 1 tsp soy sauce
- 4 tsp cornstarch
- 4 eggs
- ¼ of a tsp of salt
- ¼ of a tsp pepper
- 1 Tbsp scallion (optional)
Directions
Mise En Place
- Measure out all ingredients.
- Chop the scallions (if using)
Prepare the recipe.
- In a small bowl, lightly beat the eggs together.
- In a wok or saucepan, bring the chicken broth to a simmer. Add the soy sauce and bring to a boil. Whisk in cornstarch.
- Once the cornstarch is dissolved, bring the soup back to a boil. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
- Season with salt and pepper.
Serve
- Top with scallions before serving.(if using)
- Serve warm and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Eggs are a good source of selenium this key nutrient is esential for keeping the immune system healthy.
Egg drop soup is a traditional Chinese soup that is quick to make. It involves a unique cooking method for the eggs which float to the top once the final product is ready to serve!
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