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This is your very basic egg drop soup recipe, as it should be.
If you like to experiment with recipes, I would recommend boiling veggies you like in the broth first. Then remove them and add the egg.
When making egg drop soup, never never never put noodles in it! |
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Reviewed By:
Dread Pirate Eric |
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We have updated and improved this recipe for egg drop soup after getting some feedback from users. Please let us know what you think. |
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Reviewed By:
mark |
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I am an egg drop soup lover!!!! I made this receipe exactly like it said with the exact measurments. The broth did not get thick after we put the cornstarch mix in the broth. It sucked!!!!!!! It was so gross and so high in sodium. It came out brown. Maybe you should suggest a low sodium broth. Yuck!!! It tasted nothing like egg drop soup |
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Reviewed By:
Dee lo |
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Flavor was good maybe slightly too salty, recipe was accurate. Comfort food all the way.
For the texture I added another tbsp of cornstarch because it was too runny in my opinion.
Super easy to make. Next time I make this dish I will try using 2 egg whites and 1 yolk because the only thing missing was the long strands of egg, they all cooked the instant they hit the broth, and I probably should have waited for the temperature to cool a bit before adding egg. |
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Reviewed By:
puppydawgs |
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lol i have a science "egg drop" lab, and im filling a gaterade bottle with egg drop soup for it |
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Reviewed By:
meco |
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This recipe was alright. It's a bit on the salty side, so one might either want to reduce/omit the soy sauce or use a low sodium broth (then again I prepared boullion as directed on the canister). I added an extra tablespoon of corn starch and it still doesn't seem thick enough (thick enough being close to the thickness of restaurant-style egg drop soup). |
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Reviewed By:
waffley |
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You could always make your own broth making some chicken and using the water left over to make egg drop soup is fun >_> |
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Reviewed By:
Kemuel009 |
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