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Egg Drop Soup

Name: Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 650 ml vegetable stock; 2 pieces large eggs, beaten; 1 tsp cornstarch; 1 tbsp cold water for slurry; 0.25 tsp white pepper, optional; 1 pieces scallion, sliced

蛋花汤 · Dàn huā tāng

A gently thickened broth with floating egg ribbons. A small starch slurry gives the soup its soft body.

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Prep5 min

Cook10 min

Serves2

DifficultyEasy

Egg Drop Soup — illustrative dish photo; ingredients may differ — Illustrative dish photography · credits below · Stu Spivack · CC BY-SA 2.0

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Prepare the egg
Beat eggs until white and yolk combine. Stir starch with its measured cold water.
02
Warm and thicken
Bring stock to a gentle boil. Stir in the slurry and simmer about 1 minute.
03
Create ribbons
Pour egg slowly in a narrow stream, gently moving a spoon through the soup.
04
Cook through
Keep gently simmering until the egg is fully set. Taste the stock before adding any salt; finish with scallion and pepper.

A little kitchen wisdom

Stir the slurry immediately before pouring because starch settles quickly.

Can’t find an ingredient?

Vegetable stock: Chicken stock works for a non-vegetarian version.

Cook safely

Cook egg dishes to 71°C / 160°F. For boiled eggs, the white and yolk should be firm.

FoodSafety.gov guidance ↗

Egg Drop Soup

Let’s get cooking

Prepare the egg

Warm and thicken

Create ribbons

Cook through

A little kitchen wisdom

Can’t find an ingredient?

Cook safely

Something else for the table

Tomato & Egg Stir-fry

Kung Pao Chicken

Everyday Egg Fried Rice