With the gloomy weather and hot and cold temperature we're experiencing in Louisiana, I thought it's a good time to share a soup recipe. And what's better than an easy egg drop soup that takes only 10 minutes? Yup, it'll warm you up in no time!🙃
If you're looking for a heartier soup and take advantage of the last wave of cold weathers, try our easy butternut squash soup!
Here's a few tips to make your egg drop soup easy-peasy:
Use a slurry.
Ever wonder how Chinese restaurants make their egg drop float in their egg drop soup? The secret ingredient is: cornstarch slurry.
When the slurry thickens the soup, it gives the soup a higher density than the eggs, so the egg drops float.
Pour the egg into boiling soup in a circular motion to make egg drops.
Whisk the soup while adding the slurry.
After the soup is heated to a boil. Make sure to stir or whisk the soup while pouring in the slurry to prevent cornstarch clumps. These are not very appetizing...
How to control egg drop sizes:
For thin, wispy egg drop, stir the soup while pouring the beaten eggs into the soup.
If you want wide, thick egg drops, let the soup sit for a few seconds after pouring in the eggs.
We like our egg drop soup full of eggs! 😉
Make your own chicken stock.
I gotta say. The secret ingredient to anyone's secret soup base is always homemade chicken stock. It will make your soup taste 100 times better.
But hey, when you're in a pinch and only have carton chicken stocks, there's no shame in using those either. Just make sure to grab the unsalted ones so that you have full control of your seasoning.
Cook with love!
If you made this recipe or any recipe from our blog, please tag us on Instagram @twoplaidparons! We would love to see your creations! It makes our day 🥰
Easy 10-Minute Egg Drop Soup
- In a medium saucepan, add chicken stock, salt, soy sauce, vinegar, and sugar and bring to a boil over medium high heat.
- While waiting for the stock to boil, combine water and cornstarch in a small bowl to make a slurry. Mix with a spoon and set aside.
- When the stock comes to a boil, give the cornstarch slurry a mix. Pour the cornstarch slurry into the boiling stock while whisking. After a few seconds, the soup should thicken.
- Once the soup has thickened, slowly pour in the beaten eggs in a circular motion. Stir up the soup and add sesame oil and sliced green onions (both optional).For thin egg drops: Stir the soup while pouring in the eggs.For thick egg drops: Let the soup sit for a few seconds before stirring.
- Enjoy while it's hot!