Dish · chinese
Egg Drop Soup
Chicken stock thickened with cornstarch, egg drizzled in to form ribbons, finished with scallion and white pepper.
Where it comes from
Egg drop soup descends from Chinese egg-thread soups and became a fixture on American Chinese menus in the 20th century as a simple starter alongside wonton soup.
What cooks argue about
Cooks argue over pouring the egg in a thin stream while stirring fast for fine ribbons, versus pouring it in and letting it sit for thicker curds.
Versions
Nobody has published a egg drop soup here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken stock
egg
cornstarch