How to Make Egg Drop Soup
Egg drop soup is a simple and easy-to-make dish. It is a common home remedy known for moistening the lungs, relieving coughs, and soothing throat discomfort. Beginners can master it after making it once. There are two variations: sweet and savory.
Estimated Cooking Difficulty: ★
Essential Ingredients and Tools
- Eggs
- White sugar (optional, for sweet version)
- Salt (optional, for savory version)
- Whisk (optional)
Calculation
Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person.
Per serving:
- 1 egg (approximately 50 g after removing the shell)
- 100 - 150 ml of boiling water
- 5 - 10 g of white sugar (if making the sweet version)
- 1 - 2 g of salt (if making the savory version)
Instructions
- Crack the egg into a bowl.
- Using chopsticks or a whisk, beat the egg in one direction until the whites and yolks are fully combined and the color is uniform. (This process takes about 1 - 2 minutes.)
- Add seasonings such as sugar or salt to the beaten egg and mix slightly.
- Prepare freshly boiled water at 100 °C.
- While rapidly stirring the egg mixture in the bowl with chopsticks, pour the boiling water into the egg in a thin, steady stream. Ensure the boiling water is thoroughly mixed with the egg.
- Continue stirring for a moment until the egg is fully cooked by the hot water, forming a uniform pale yellow egg drop soup.
Additional Notes
- To prevent potential salmonella found in raw eggs, it is recommended to use freshly boiled, 100 °C rolling water to instantly cook the egg mixture completely.
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.