Silky, delicate soup with wispy egg ribbons in a savory chicken broth
Chinese Egg Drop Soup
Prep Time
3 min
Cook Time
7 min
Total Time
10 min
Servings
2
About 4 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A light, comforting Chinese soup where beaten eggs are drizzled into hot chicken broth, forming delicate, silky ribbons. Simple, soothing, and ready in 10 minutes.
Cuisine: Chinese
Category: Main
Difficulty: Easy
Cost: $
Dietary: Gluten-Free, Dairy-Free
Quick Summary
10 min total time|2 servings|Easy difficulty
A light, comforting Chinese soup where beaten eggs are drizzled into hot chicken broth, forming delicate, silky ribbons. Simple, soothing, and ready in 10 minutes.
ChineseGluten-FreeDairy-Free
Sarah Chen
(Updated )
Egg drop soup is Chinese cooking at its most elemental and elegant. A flavorful broth, wisps of barely-set egg, and perhaps a scattering of green onion and a drizzle of sesame oil. That is all there is, and that is all there needs to be.
The key is technique. The broth must be at the right temperature — simmering but not boiling. The eggs must be drizzled slowly through the tines of a fork or from a height to create those signature wispy, ribbon-like strands. And the soup must be served immediately, before the eggs have a chance to overcook.
It is the kind of soup that takes five minutes to make and somehow manages to be deeply restorative.
Ingredients
Instructions
- 1
Bring chicken broth to a simmer in a pot over medium heat. Add soy sauce and white pepper.
- 2
Stir in the cornstarch slurry. Cook for 1 minute until the broth thickens slightly and turns glossy.
- 3
Stir the broth in a slow, circular motion with a spoon. While the broth is swirling, slowly drizzle the beaten eggs through the tines of a fork in a thin, steady stream.
- 4
Stop stirring. Let the eggs set undisturbed for 15-20 seconds — they will form delicate, wispy ribbons.
- 5
Remove from heat immediately. Drizzle with sesame oil.
- 6
Ladle into bowls and garnish with sliced green onions. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Chicken brothVegetable broth
For vegetarian; the eggs still provide richness
CornstarchPotato starch or tapioca starch
All work equally well for thickening
Soy sauceSalt only
For a paler, more delicate soup; soy sauce adds color and depth
Tips & Storage
Pro Tips
The broth should be simmering, not boiling vigorously. A rolling boil will shatter the egg ribbons into small bits.
Pour the eggs very slowly in a thin stream for the finest, most delicate ribbons.
Beat the eggs thoroughly so there are no streaks of white. This ensures even ribbons.
Add corn kernels, diced tofu, or a handful of spinach for a heartier version.
Storage
Best eaten immediately. If stored, the eggs will continue to cook and the texture will change. Refrigerate for up to 1 day.
Reheating
Reheat very gently over low heat. Do not boil or the eggs will become rubbery.
Nutrition Facts
Per serving (2 cups) · 2 servings
Calories110
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein8g
Carbohydrates5g
Fat6g
Fiber0g
Sugar1g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my egg ribbons too thick?
- You are pouring the egg too quickly. Use a fork or chopsticks to control the stream, drizzling very slowly in a thin line.
- Can I add other ingredients?
- Yes — corn, diced tofu, cooked crab meat, or minced shrimp are popular additions. Add them before the eggs.
- What broth is best?
- Homemade chicken broth is ideal. For the best shortcut, use high-quality low-sodium chicken broth and season to taste.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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