EGG DROP SOUP
- 5m Prep Time
- 10m Cook Time
- 15m Ready In
A simple and comforting egg drop soup made with rich broth and silky egg ribbons, seasoned with salt and pepper. Optionally brightened with a squeeze of lemon juice.
Ingredients
- 1 3 cups Poultry Stock, Brown Beef Stock, or Chicken Broth (opens in new tab)
- 2 large eggs
- Salt and black pepper
- (A generous squeeze of lemon juice)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 3 cups Poultry Stock, Brown Beef Stock, or Chicken Broth
- 2 large eggs
- Salt and black pepper
- (A generous squeeze of lemon juice)
Let's Cook
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Step 1.
Heat in a small saucepan until boiling vigorously: 3 cups Poultry Stock, Brown Beef Stock, or Chicken Broth
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Step 2.
Reduce the heat so the broth simmers. Break into a cup: 2 large eggs
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Step 3.
Beat with a fork, just long enough to combine the yolks and whites. When the fork is lifted high, the egg should run off the tines in a watery stream. With the broth simmering, hold the cup in one hand, 5 inches above the rim of the saucepan. Pour the beaten egg in a thin stream into the broth. As you pour, stir wide circles on the surface of the broth with a fork, catching the egg as it strikes and drawing it out into long filmy threads. Season to taste with: Salt and black pepper
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Step 4.
Serve at once in warmed cups. If desired, add: (A generous squeeze of lemon juice)