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Chinese Cuisine
Egg Drop Soup


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4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (if desired)

In a saucepan, boil 4 cups of chicken broth.

Add the white pepper and salt, and the sesame oil if using.

Cook for about another minute.

Very slowly pour in the eggs in a steady stream.

To make shreds, stir the egg rapidly in a clockwise direction for one minute.

To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.


If you like thick soup,add 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir until thickened.
If like to add some vegetables to your soup,green peas and carrots (cut into small pieces)is great.
If you are preparing the soup for someone who is ill, add grated ginger. ginger is believed to be helpful in treating colds and flue

                                                   Vandana Dubey's Recipe Site.