10-minute 🥚Egg Drop Soup 🥚蛋花汤

10-minute 🥚Egg Drop Soup 🥚蛋花汤

10 minutes are all you need to get this delicious, nutritious Egg 🥚Drop Soup ready for dinner. Only 6 ingredients are required.

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Ingredients:

🥚 2 large eggs

🥚 2 cups chicken stock

🥚 1 tbsp corn starch

🥚 2 tbsp water

🥚 1-2 sprigs spring onion

🥚 White pepper powder

🥚 Salt

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✔️Whisk eggs and water until smooth. Set aside.

✔️Make the thickening slurry by mixing 1 tbsp corn starch and water. Set aside.

✔️Chop off the white part of spring onion, slice the green part into 3cm pieces. Set aside and we will use this as garnish later.

✔️Boil chicken stock on medium high heat. Once the stock boils, turn the heat down to medium low, add in the slurry and stir to mix well. The stock will become thicker slightly.

✔️With one hand holding a spoon and stirring the stock in one direction (clockwise or anti-clockwise), use the other hand to pour in the egg mixture in a slow and thin stream. The egg ribbons will form nicely in the stock.

Eggs are cooked when the colour turns lighter and consistent.

✔️ Do a taste test. Season with Salt and White pepper powder to taste. Simmer for another 10 seconds.

Add spring onions and turn off heat.

✔️ Serve warm with rice or other dishes.

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