Egg Drop Soup Recipe (2024)

FAQs

Why is my egg drop soup not clear? ›

Make sure the broth is on a low flame – if it is too hot the egg will turn the soup cloudy. Ensure the egg is being poured in a THIN, EVEN stream into the soup!

Egg drop soup is a popular takeout staple at Chinese restaurants made with wispy beaten eggs in chicken broth. It's normally seasoned with soy sauce, sesame oil, and white pepper, thickened with a cornstarch slurry, and garnished with chopped green onions.

Is egg drop soup healthy for weight loss? Yes, egg drop soup can be beneficial for weight loss. It's low in calories and carbs, high in protein, and can be very filling, making it a good diet-friendly option.

Straws. Tape together several plastic straws around an egg to create a pointy house for the egg. The straw will absorb the force of the fall, keeping the egg safe. The bendiness of the plastic straws can also act like a car's suspension and absorb some impact!

If the temperature is too high, you can end up with scrambled eggs bobbing around in your soup. If you pour the egg too quickly, you can end up with a big clump of it, as opposed to evenly dispersed ribbons.

This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it! The good news is that this thick, gelled stock is extra-rich.

Egg Drop Soup is a chicken broth based Chinese soup often thickened with cornstarch and seasoned with soy sauce, ginger, and green onions. A beaten egg is stirred in the hot soup and makes the soup thick with beautiful egg ribbons.

How to Store Egg Drop Soup. Store your leftover egg drop soup for up to four days in an airtight container in the refrigerator. Reheat on the stove or in the microwave.

A: No, but you may want to have two or three bowls of egg drop soup per day. The eggs it is made with are rich in albumin, a protein that is easily digested and absorbed into the bloodstream. Albumin helps maintain the balance of water in the bloodstream and body tissues.

Egg drop soup is quite healthy. Egg drop soup calories and carbohydrates are low, which makes the dish good for people watching their weight. While the chicken broth and eggs are nutritious, this soup has the drawback of being high in sodium. However, you can reduce the saltiness by making the dish at home.

What does egg drop soup do for your body? ›

This soup has so many healing benefits and is a great option for when you're feeling a cold coming on, inflamed from eating too much junk food, to help alleviate sinus pressure, cramps and many other uncomfortable situations. The bone broth is also great for your gut health and helps with digestive issues.

Orient the egg so that it lands on the strongest part of the shell. The arch structure at either end of the egg is stronger than its sides. Pressure is distributed down (or up) the arches so that less pressure acts on any one point. Orienting the arch downwards will increase the egg's survival.

Using the formula, v_f = v_i + at, what was the velocity of the egg as it hit the concrete sidewalk? Did your egg survive the fall? How many Newtons of force did the 1 kg mass exert on the box as it hit? Use the formula, f = ma (mass in kg).

Cover an egg in floam and see if it provides enough cushioning to break the fall. If you don't have floam, you can also try kinetic sand, play dough, or anything that will cover the egg and absorb the impact.

The bright yellow color is achieved naturally in this recipe with turmeric. Restaurant-style egg drop soup often uses yellow food dye to achieve that color. You can get a brighter yellow color naturally by adding more turmeric, and using pasture-raised eggs (which have a brighter yellow yolk).

The culprit? Boiling. Fats in your stock emulsify with the water when the stock boils. This is why a milky white tonkotsu ramen broth (which is produced via a rapid boil) is much cloudier than a stock with the same ingredients that is never boiled.

If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy. Another reason for cloudiness is that the stock wasn't strained well or at all.