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Egg Drop Soup Recipe
Egg Drop Soup Recipe photo by Taste of Home
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Egg Drop Soup Recipe

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4.5 11 19
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“We start many stir-fry meals with this easy Egg Drop Soup, which cooks in just minutes flat," writes Amy Corlew-Sherlock from Lapeer, Michigan. "There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. “I got the recipe from Grandma’s old cookbook,” Amy recalls. “And when my kids were slow to enjoy eating meat, this ‘souper’-quick dish provided them with easy-to-digest egg protein.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 egg, lightly beaten
  • 1 green onion, sliced

Nutritional Facts

3/4 cup: 39 calories, 2g fat (0g saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, 0g fiber), 3g protein .

Directions

  1. 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.
  2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.
Originally published as Egg Drop Soup in Simple & Delicious September/October 2006, p19


Reviews for Egg Drop Soup

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
redhen1970 238900
Reviewed Dec. 7, 2015

"Simple and to the point. This makes a great starter for a larger Asian meal or alone as a quick lunch! Found in my Taste of Home Quick Cooking 2007 book. Occasionally, I will add a drop or two or sesame oil to change things up."

MY REVIEW
colonialpast 227779
Reviewed Jun. 11, 2015

"This is a great recipe - simple and direct. The only things I would recommend is pour your eggs through a strainer when adding to the thickened broth. This will give you the "Egg Drop" appearance the Chinese achieve. Also, add white pepper. This completes the flavor profile. I added 1/4 teaspoon to the recipe above and it was just right for us. However, you may have to adjust to your liking. Remember white pepper is a little hotter than black pepper. Add a little and taste and adjust."

MY REVIEW
katlaydee3 219025
Reviewed Jan. 27, 2015

"Delicious! The only changes I made were to increase the chicken broth to 4 cups and add 2 green onions."

MY REVIEW
DragonSlayersRosebud 147547
Reviewed Feb. 20, 2014

"I decided to do a Chinese dinner theme and started out with this soup.. My husband and daughter were convinced I bought this from our favorite Chinese restaurant.. It's easy and delicious!"

MY REVIEW
jam5260 54239
Reviewed Dec. 16, 2012

"Tastes good, but I would like it to look a little more yellow."

MY REVIEW
Mrsmayor 104168
Reviewed Jun. 3, 2012

"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!"

MY REVIEW
2sissy10 58587
Reviewed Nov. 14, 2011

"EXCELLENT AND SIMPLE!!! Stuff you already have on hand for an awesome warmup!!"

MY REVIEW
jcackler 58794
Reviewed May. 5, 2011

"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."

MY REVIEW
valanddansmith 139475
Reviewed Mar. 24, 2011

"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!!!!"

MY REVIEW
keverwann 134873
Reviewed Mar. 4, 2011

"This was just okay. It tasted pretty boring, compared with any of the various egg drop soups we have had at restaurants. It did reheat well, though."

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