By Ujjainee Roy
October 6, 2024
Egg drop soup is a simple yet comforting dish known for its silky ribbons of egg swirled into a flavorful broth. While the recipe is straightforward, a few smart hacks can elevate your egg drop soup from good to great, ensuring perfect texture, flavor, and consistency every time. Here are six hacks to help you master the art of making egg drop soup like a pro.
To achieve that restaurant-style thickness, make a cornstarch slurry by mixing cornstarch with water. Gradually stir it into the broth to give the soup a slightly thicker, velvety texture that holds the egg ribbons beautifully.
Thoroughly whisk the eggs before adding them to the soup to ensure they form smooth, consistent ribbons. For an extra soft texture, add a tablespoon of water or broth to the eggs before whisking to loosen them up.
To get perfect egg ribbons, slowly pour the whisked eggs into the hot broth in a thin, steady stream while continuously stirring the soup in one direction. This technique prevents clumping and creates the signature silky strands.
For more control, use a ladle or spoon to drizzle the eggs into the soup instead of pouring directly from the bowl. This will help you distribute the eggs more evenly and prevent them from cooking too quickly into large clumps.
1. A few drops of sesame oil at the end of cooking can elevate the soup's richness and add a nutty aroma that complements the eggs and broth. This final touch can make your egg drop soup extra special and flavorful.