10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

Why is my egg drop soup not thickening? ›

Tips for Making Egg Drop Soup

Thicken Your Soup: The chicken stock mixed with corn starch thickens this soup right up. If it is runny you can add in more corn starch, flour, or other thickeners that you prefer.

This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it! The good news is that this thick, gelled stock is extra-rich.

Egg drop soup is a popular takeout staple at Chinese restaurants made with wispy beaten eggs in chicken broth. It's normally seasoned with soy sauce, sesame oil, and white pepper, thickened with a cornstarch slurry, and garnished with chopped green onions.

Turmeric or Yellow Food Coloring: Most restaurants use yellow food coloring or turmeric to make the Egg Drop Soup look more appetizing. I don't mind it without the color but if you prefer, you can use either. This is purely optional and based on your preference.

The main uses for cornstarch in Chinese cooking are: Marinating meats to create a velvety texture after stir-frying. Dredging foods prior to deep-frying to achieve a perfectly crispy result. Magically thickening soups, gravies, and stir-fry sauces.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Store your leftover egg drop soup for up to four days in an airtight container in the refrigerator. Reheat on the stove or in the microwave.

Beating the eggs with cornstarch before adding to the broth thickens them so they will be evenly distributed throughout the broth.

is egg drop soup good for upset stomach? Yes, egg drop soup is often considered soothing for an upset stomach. Its mild flavor and easy-to-digest ingredients, like eggs and broth, can provide comfort and nourishment.

Straws. Tape together several plastic straws around an egg to create a pointy house for the egg. The straw will absorb the force of the fall, keeping the egg safe. The bendiness of the plastic straws can also act like a car's suspension and absorb some impact!

Can dogs eat egg drop soup? ›

Just like human appetisers, this recipe is NOT a replacement for your dog's homemade dog food or kibble diet. It should not be fed as a regular or main meal for your dog as it is not well balanced.

Leftover egg drop soup can be refrigerated for up to 3 to 4 days before reheating. Make sure to store it in an airtight container to maintain its freshness.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Add an egg.

You can also thicken liquids with eggs, typical with avgolemono, a creamy lemon soup. Whisk eggs and then temper them by adding small amounts of the hot liquid until the egg mixture reaches the same temperature as the soup. Slowly whisk egg mixture into soup; do not let it boil, or it will curdle.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Cornstarch is a common thickening agent in the culinary arts, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water, stock or wine).