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Egg Drop Soup

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Egg Drop Soup

Cuisine:Chinese

Course:Soup

5m prep 10m cook 15m ready

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
    • 1 unpeeled onion, coarsely chopped
    • 1 carrot, coarsely chopped
    • 1 celery rib, coarsely chopped
    • 3 or 4 sprigs parsley
    • 2 or 3 sprigs thyme
    • 1 bay leaf
    • (1 teaspoon dried fenugreek leaves)
    • ¼ teaspoon white or black peppercorns
    • (2 whole cloves)
    • Cold water to cover
    Sub-recipe steps
    1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
    2. Add: Cold water to cover
    3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
  • 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

  1. Step 1.

    Heat in a small saucepan until boiling vigorously: 3 cups Poultry Stock, Brown Beef Stock, or Chicken Broth

  2. Step 2.

    Reduce the heat so the broth simmers. Break into a cup: 2 large eggs

  3. 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

  4. Step 4.

    Serve at once in warmed cups. If desired, add: (A generous squeeze of lemon juice)

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