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Egg drop soup is a staple in almost every Chinese restaurant. Its Chinese name, 蛋花湯 (dàn huā tāng), literally translates to egg flower soup. Thin, silken strands of cooked eggs float on the surface of the soup just like flowers on a pond. This effect is achieved by gently and steadily drizzling the egg into the soup in a fine stream.

I usually keep a box of eggs in my refrigerator. If I am short of ingredients or time, this is my go-to soup. It can be made within 10 minutes and even a mere 5 minutes once you get comfortable with the recipe. There are several variations, depending on different regions in China, that add corn, tofu, tomato or other ingredients. Similarly, if you happen to have leftover ingredients on hand, you can easily turn this soup into a heartier meal by adding them in before you stir in the eggs.

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