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Clear Egg Drop Soup

8 years ago

Thought I knew how to make egg drop soup, but now I'm not sure. I slowly pour beaten egg into simmering chicken broth and I can see that the egg is cooked immediately. When I gently stir the soup, the broth resembles mustard. Any help would be appreciated.

Featured Answer

lindac92

8 years ago

Wait until the egg is fully cooked before stirring. Sounds like the egg is breaking up... because its not cooked before you stir it.

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Comments (8)

sleevendog (5a NY 6aNYC NL CA)
8 years ago
Some like it that way.

We prefer it using one pint of homemade stock from the freezer...lots of fresh ginger, heated to a good simmer, then off the heat. Stir to a mild swirly vortex and pour in 3 eggs, only one yolk, beaten. Slowly, rest 30 seconds then stir. Served with lots of fresh green onion. (I usually freeze the other yolks for a brûlée)

Rich large yolks will make it mustard color? Or like Linda mentioned, give it a rest before stirring.

Maybe do a google image search and see what looks like what you want and read a few methods/recipes...
Craig Pavone thanked sleevendog (5a NY 6aNYC NL CA)
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Lars
8 years ago
The egg is not cooked immediately. I always wait a couple of minutes or so before I stir in the egg, but then I make egg drop in soups that have other ingredients besides broth. I also do not pour all of the beaten eggs in at once - I let a small portion cook, stir that in, and then add another small portion.
kathyg_in_mi
8 years ago
Stir in one direction.
functionthenlook
8 years ago
Kathy is right. Stir in one direction first and then while still slowly stirring stream in egg.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
Find a recipes that has corn starch.

dcarch
Craig Pavone
Original Author
8 years ago
Just made some soup and it worked. I kept the broth moving in a circular motion and slowly poured the egg in, (this seems to be the answer). Also didn't use any starch. Thanks again!
2ManyDiversions
8 years ago
Now I know why my egg drop soup is always cloudy!

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