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.
Nobody has published a egg drop soup recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.