Egg Drop Soup

5 reviews, 4 star(s). 60% would make again

Ready in 20 minutes

Try this Egg Drop Soup recipe, or contribute your own.


6 c Chicken broth
2 ts Salt
2 tb Cornstarch; dissolved in 1/4 cup broth
2 Eggs; slightly beaten
2 Scallions; finely chopped

Original recipe makes 4 Servings



Recipe by: Shirley Fitzpatrick - Gourmet Cooking Class Over high heat, bring the chicken stock to a boil and add the salt. Give the cornstarch mixture a quick stir to recombine it, and add it to the pan, stirring for a few seconds until it thickens slightly and becomes clear. Just before serving, reheat the soup just to the boiling point. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and add more salt if needed. Pour the soup into bowls, garnish with chopped scallions and serve. Posted to MM-Recipes Digest V4 #033 by Tonya on Jan 31, 1997.

Verified by stevemur
Alert editor   

very very good, thanks for sharing. CCheryl


Calories Per Serving: 210 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good recipe, that's quick and easy
Malchior 3m ago

toysruskld 3y ago

WizzardX 3y ago

Very easy and great tasting!
Medressler 4y ago

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