How to Cook Perfect Egg Drop Soup Every Time

Egg Drop Soup with Corns Recipe
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How to cook a perfect egg drop soup every single time? Watch this video and easily make the most delicious egg drop soup ever!


Serve: 6
Prep time: 10 minutes
Cook time: 45 minutes

For the chicken stock:
2 corncobs
4 quarts water, divided
½ pound chicken bones
4 slices ginger

For the egg drop soup:
6 eggs
1 teaspoon of rice vinegar, separated
2 stalk scallions, thinly sliced
½ teaspoon salt
½ teaspoon white pepper
3 tablespoons cornstarch slurry
6 tablespoons water

Instructions

To prepare for the ingredients:

  1. First, remove the corn kernels from the cobs.
  2. Separate the egg whites and egg yolks into two different bowls. Add 1/2 teaspoon of rice vinegar to the egg whites and egg yolks. Whisk. (The vinegar protects the eggs, so they won’t be overcooked.)
  3. Slice the ginger.
  4. Slice the scallions.

To make the chicken stock:

  1. In a pot over high heat, add 2 quarts of water, add in the chicken bones. Bring it to a boil for about 3 minutes.
  2. Discard the water and rinse the bones. (By doing so we can remove the impurities.)
  3. In a large spice bag, place in the bones, corncobs, and ginger. Tie it up. (If you don’t have a spice bag. You could also filter out the stock afterward.)
  4. In the same pot over high heat, add the rest of the water and spice bag. Bring it to a boil, turn to low, and simmer for 30 minutes.
  5. Remove the spice bag.

To make the egg drop soup:

  1. In the chicken stock over high heat, transfer in the corn and cook for about 5 minutes until fully cooked.
  2. Season the soup with salt and white pepper. Mix well.
  3. Thicken the soup with a cornstarch slurry (3 tablespoons of cornstarch with 6 tablespoons of water.) Stir until thickened and bring it to a boil.
  4. Swirl in the egg whites and egg yolks separately. Turn off the heat. Garnish with scallions. Served!

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