Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Easy Egg Drop Soup. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Easy Egg Drop Soup Recipe.
You can cook Easy Egg Drop Soup using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Easy Egg Drop Soup
Take 4 cups of unsalted stock (Chicken, pork, veg or any combo thereof is fine. Beef would taste ok, but if you used a roasted bone stock, you might get a darker than desired broth.).
It’s 4 cups of water.
Take 1 of medium carrot, sliced into 1/4" thick slices.
It’s 3 of garlic cloves, crushed.
Make ready 2.5 teaspoons of kosher salt to start.
Prepare 1/2 teaspoon of toasted sesame oil (optional).
It’s 1.5-3 Tablespoons of corn or potato starch, dissolved in 1/4 cup water (this is called a slurry).
Make ready 2-3 of eggs, thoroughly whisked.
Prepare of finely chopped green onion for garnish.
Take to taste of black pepper.
Easy Egg Drop Soup instructions
Put stock, water, carrot and garlic into a pot or large saucepan and bring to a boil for 2 minutes or so, covered, over medium high heat..
Turn the heat down to medium and simmer for another 10 minutes or so to extract flavor from the aromatics - sweet from the carrot, savory from the garlic..
Skim out the carrot and garlic, turn the heat back up to medium high, and stir in salt, toasted sesame oil, and starch slurry. Bring the soup back up to a boil for 2 minutes (bringing it to a boil activates the starch so it thickens the soup more effectively)..
Turn the heat off and give the soup a few good stirs to let it cool just a little bit. Then stir again to create a gentle whirpool, pour in your whisked eggs, and let the gentle heat do its magic to cook the eggs. Stir gently again once or twice to distribute the eggs.
You want the soup at a temperature where the egg just sets, which is what gives it that silky texture. If the egg overcooks, then it takes on a chewier more scrambled texture, but the starch does help to prevent overcooking..
Ladle into a bowl and garnish with chopped green onion and black pepper to taste. (White pepper is often used for this soup, but if you don't have white pepper, like I don't have white pepper, then black pepper it is! :) )
