Egg Drop Soup
A cozy and comforting classic made in just minutes, featuring delicate egg ribbons swirling through a flavorful broth that’s perfect for a quick lunch, light dinner, or soothing pick me up.
- Prep time: 5 min
- Makes: 4
- Cook time: 10 min
Nutritional Information
Ingredients
- 4 cup
- chicken broth
- 1 tsp
- cornstarch
- 3 tbsp
- water
- 1 tsp
- sesame oil
- 1/2 tsp
- garlic powder
- 3
- Naturegg Nature’s Best eggs
- green onions, thinly sliced (for garnish)
Directions
In a medium saucepan, bring the chicken broth to a boil over medium heat.
In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly pour the slurry into the broth while stirring. Simmer for 1–2 minutes until slightly thickened.
Stir in the sesame oil and garlic powder. Reduce the heat to medium low.
In a separate bowl, whisk the eggs. Slowly drizzle them into the hot broth while stirring gently in a circular motion to form soft, silky egg ribbons.
Remove from heat. Garnish with sliced green onions and serve hot.
Naturegg Nature’s Best
Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.