Ingredients for Real Egg Drop Soup
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How to Make Real Egg Drop Soup
- In a medium saucepan, combine 3 cups of water and 3 teaspoons of chicken broth seasoning (or to taste).
- Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Bring the broth to a rolling boil over high heat.
- Crack two eggs into a small bowl, separating the yolks from the whites. Carefully let the egg whites drip into a separate clean bowl, leaving the yolks behind.
- Repeat with two more eggs.
- Add 3 tablespoons of whole milk to the bowl of egg whites. Gently whisk together.
- Once the broth boils, immediately pour in the egg white mixture, stirring constantly and vigorously with a fork to create thin shreds.
- Continue stirring until the egg whites are cooked through but still delicate (approximately 30-60 seconds).
- Remove from heat immediately to prevent overcooking.
- Serve hot. For an extra touch, you may garnish with finely chopped scallions or a drizzle of sesame oil. Enjoy your perfect egg drop soup!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
2g
Fat
1g
Carbs
0g
