Egg Drop Soup

  • 1 egg
  • 2 1/2 cups chicken broth
  • 1 tbsp corn starch mixed with 1tbsp water
  • 1 tsp finely chopped tops of green onions
  • Pinch of white pepper
  • Dash of sesame oil

In a small bowl, beat egg slightly; set aside. Bring chicken broth to a boil over high heat. Add corn starch mixture to the broth stirring until it comes to a boil again. Reduce heat to medium-low. Hold the pan with beaten egg about 12 to 15″ above the pan and slowly pour egg into the pan while stirring in one direction. Remove pan from heat after egg is poured in. Sprinkle soup with green onion, pepper and sesame oil.

The secret to thinner threads of egg is to turn off the heat before pouring in the egg.

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