Egg Drop Soup Recipe
- 3 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 Eggland's Best Egg, lightly beaten
- 1 green onion, sliced
- In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.
Reviews for Egg Drop Soup(7)
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Tastes good, but I would like it to look a little more yellow.
Not only would I make it again but my husband has requested it 5 times in the last few days. He claims it's his new favorite and he doesn't have to eat out at an oriental restaurant anymore!
EXCELLENT AND SIMPLE!!! Stuff you already have on hand for an awesome warmup!!
great and easy! Using the other comments I increased the chicken stock to 4 cups, used 2 Tablespoons of corn starch , 2 eggs and some frozen corn to make a slightly larger batch.
This was great!!! My daughter loves egg drop soup and she thought this one was right up there with the Chinese places we order from. We were fine with the consistency of the soup, but if you like it a little thicker, you'll probably need a little more cornstarch. Definitely double the recipe if you have a family of 4 or more... One recipe would not have been near enough for my family of 5. I doubled it, and we polished off the whole pot!!!!