Restaurant Style Egg Drop Soup Recipe

Excellent soup!! Tips: Eggs should be added LAST, after thickening soup. And, remove saucepan from heat before adding eggs. Add eggs slowly, stirring soup in clockwise direction with wooden spoon. A pinch of white pepper adds depth of flavor. This is truly like restaurant egg drop soup!

HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Bring broth to a boil with 1T sherry, 1T soy sauce, 2 scallions cut in 1 inch pieces, 1-1 inch piece of fresh ginger, 1 clove garlic crushed. Let steep a few minutes to flavor broth. Remove garlic, ginger and scallions. Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so). If you add eggs before it's thickened the eggs will puff when cooked and will not cook to ribbons (like restaurant style). Garnish with finely sliced scallions if desired and crispy noodles. Yummy! Will fulfill that takeout craving.

I loved this recipe. I took it to our "Friday lunch group" and it was a hit! After reading other reviews, I thickened the broth first and added the eggs last. I think that was the best method to maintain the integrity of the "egg flowers". Also, I added all 4 cups of the broth to the pan and used 3/4 cup water to make the cornstarch slurry. By the time it cooked down the water was evaporated and it didn't water down the soup at all. I have to keep my sodium consumption down, so I used low-sodium broth and omitted the salt. I added a little garlic pepper which I think added a nice depth of flavor. I didn't have chives so I added a couple of TBS. of FINELY MINCED (read pretty much pulverized) onion. Onion powder probably would have worked as well. I was nervous to take a recipe I had never tried before to a group lunch, but everyone either wanted the recipe or just wanted a promise that I'll make it again! Try it. I think you'll be glad you did.

Ingredients I used - was delicious. Had eggs I needed to use up. 1 diced onion 1 tablespoon sesame oil 1 teaspoon soy sauce 2 quarts chicken broth 8 eggs beaten 3 TBL cornstarch 1/2 teaspoon ground pepper 1/8 tsp fish sauce - 2 tablespoons green onions (optional) INSTRUCTIONS Add csesame oill to a medium-sized pot and warm over medium heat. Add onions and saute until soft. Add the chicken broth, soy sauce, pepper and fish sauce if using. Bring to a boil, then reduce to a simmer. Save some of the chicken broth to whisk cornstarch and broth together. add to pot before adding eggs. add chives. Stir in a brisk circular motion while pouring in a thin stream of whisked egg.

This recipe is easy and forgiving. I didn't have chicken broth, so I used dashi (fish broth) instead. I mixed the corn starch and broth mixture before adding the eggs, like reviewers recommended. I don't like wasting egg whites, so I threw in three full eggs. No problem! Also, I used red onions and fresh ginger. I topped it off with hot sauce. I'd say you can pretty much make this however you want with whatever you have on hand, and it's going to be delicious.

Flavor was good, but recipe needs revised instructions. I used instant bouillon to make broth, so I did not add salt. I used the ginger but could not taste it, so it’s not a deal breaker if you don’t have it. Broth / cornstarch mixture needs more cornstarch to thicken properly. The broth/cornstarch mixture needs to be heated, adding scallions when close to being thickened. Once mixture is thickened & is still boiling, slowly add beaten eggs. I used the whisk to break up the eggs a little more after they were added. Really needs more cornstarch to thicken properly and create a more appealing restaurant-style appearance.

Tasty and easy! Following other recommendations, I added the corn starch slurry before the eggs. I also increased the eggs to 4 large instead of 2 plus a yolk.

Incredible!! Followed the reviews by adding the eggs in last. Added onion powder powder and garlic powder for more flavor. SO good! My kids loved it

Incredible! We quadrupled the recipe. We used fresh garlic, onions, and ginger. Browned that before adding the broth, and then added a few julienned carrots before adding the slurry. Added the eggs last. Served w a side of fresh radishes and some liked to add a splash of soy sauce. So delish.

I took a few suggestions from the reviews and this turned out great. it's a very homie and comforting soup. I added a 1/2 tsp of garlic powder, a touch of white pepper, and dried chives we're just fine. I also added a little red pepper flakes. I thickened the soup with the corn starch mixture before adding the egg. Make sure to pick out the white clumpy parts of the egg because it makes egg chunks instead of the thin ribbons. Added fried wonton wrappers and it was great with my eggrolls. The taste is close enough to my local restaurant that I will keep these things on hand to avoid the trip. It reheats well too, so you can keep some in the fridge. Super easy to make. It's an all around winner. I will be using this recipe quite a bit.

I made the soup per the recipe, except I added about 1/4 cup chopped carrots and 1/4 cup frozen peas. Everyone raved about it. It is being added to my “Mom’s Favorites” cookbook that I will pass down to the next generation.

Made as written. Loved it. Husband said it was better than any restaurant egg drop soup.

Love this recipe. We like vegetables in ours so added lightly sautéed mushrooms and bag of frozen carrots/peas. Added white pepper like others suggested. Will make again and again.

Excellent recipe - tastes very good

Quick, delicious, and flavorful I added fresh ground ginger

It is very easy and I love u can add udon noodles and that's delicious.

Tried it just now — incredible!

I made the soup per the recipe, except I added about 1/4 cup chopped carrots and 1/4 cup frozen peas. Everyone raved about it. It is being added to my “Mom’s Favorites” cookbook that I will pass down to the next generation.

So tasty, SO GOOD 😱

Added my extra egg roll filling to it to give it more flavor