Go Back
cozy silky egg soup

Silky Egg Drop Soup

This elegant egg drop soup features delicate egg ribbons floating in a golden broth that comes together in minutes. With just five simple ingredients, this comforting classic delivers restaurant-quality flavor with minimal effort, perfect for chilly evenings or whenever you need a soothing meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Soup
Cuisine: Chinese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs beaten
  • 1 dash white pepper
  • 1 teaspoon salt
  • 1 medium green onion chopped
  • 3 cups chicken broth preferably low-sodium

Equipment

  • Medium saucepan
  • Small bowl
  • Fork

Method
 

  1. Bring chicken broth to a gentle boil in a medium saucepan.
  2. Season the broth with salt and white pepper, stirring to combine.
  3. While the broth heats, beat the eggs in a small bowl until well combined.
  4. Stir the chopped green onion into the beaten eggs.
  5. Once the broth reaches a rolling boil, reduce heat to a steady simmer.
  6. Pour the egg mixture slowly into the hot broth in a thin stream while constantly stirring with a fork in a circular motion.
  7. Allow the eggs to cook for about 10 seconds after all mixture is added, then immediately remove from heat.
  8. Ladle the soup into bowls and serve steaming hot.

Notes

For the silkiest texture, pour the egg mixture in a slow, steady stream while stirring in the opposite direction. This creates those beautiful, delicate ribbons that make egg drop soup special.
For a thicker consistency, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to the broth before adding the eggs.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to prevent the eggs from becoming rubbery.