The difference between restaurant egg drop soup with long, silky egg ribbons and home egg drop soup with scrambled egg curds is the speed of the egg pour and the temperature of the broth. Pour quickly into broth that is not boiling and you get egg curds. Pour slowly into actively boiling broth while stirring in one direction and you get the ribbons.
The Broth Base
Bring 4 cups of chicken broth to a full boil in a medium saucepan. Add 1 teaspoon of soy sauce, half a teaspoon of sesame oil, a pinch of white pepper, and quarter teaspoon of ginger powder. Taste and adjust, the broth should be well-seasoned because the eggs will dilute it slightly when added. The broth must be at a full rolling boil, not a simmer, when the eggs go in.
Thickening the Broth
Dissolve 2 tablespoons of cornstarch in 3 tablespoons of cold water. Stir the cornstarch slurry into the boiling broth in a slow stream while stirring constantly. The broth will thicken within 30 seconds to a consistency that coats a spoon. This thickened base is what allows the egg ribbons to float and hold their shape rather than breaking apart immediately.
Adding the Eggs
Beat 2 to 3 eggs thoroughly. Bring the thickened broth back to a full boil. Stir the broth in one direction with a spoon to create a gentle whirlpool. Hold the beaten egg above the pot and pour it in a very thin, slow, steady stream, almost a drizzle, into the moving broth. The egg cooks on contact with the boiling broth and sets into ribbons rather than curds. Stop stirring immediately after the egg is all added and let it set for 10 seconds before stirring gently once. Serve immediately topped with sliced green onion. The complete recipe comes together in under 10 minutes from start to bowl. For the full range of quick family soups, the soup recipe guide covers more options. Good chicken broth makes a significant difference, available on Amazon or make your own from the homemade broth guide. The Meal Prep Guide ($17) covers batch soup prep for the week.
