How to Cook Egg Soup

Egg soup, also known as egg soup, is a long-standing favorite at Chinese restaurants. Many people want to try to cook it themselves but are afraid of not knowing how the dish will turn out. In the process of creating a delicious and perfect broth, the silky smooth egg fibers can be ruined. However, with a little practice and effort, you can enjoy your very own egg soup. It doesn’t take long to prepare and the total cooking time doesn’t exceed 10 minutes, so egg soup is sure to become one of your favorite and trusted side dishes.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serve for 3-4 people to eat

Table of Contents

Ingredient

4 cups (950 ml) vegetable or chicken broth
2 eggs, lightly beaten
1-2 stalks finely chopped scallions (if desired)
¼ teaspoon white pepper (if desired)
Salt or less salty soy sauce for seasoning (if desired)
2-3 teaspoons sesame oil (if desired)

Steps

Bring the vegetable (or chicken) broth to a boil. You can use a deep pan or pot to cook. You can use any tool that is convenient because using a pan or pot will not affect the cooking process and your finished product.

Add salt and white pepper. If you want to use more sesame oil, you can also add it at the same time.

Continue to cook the soup for 1 more minute, then turn off the heat. Turning off the heat will help the eggs achieve the desired “smooth” texture.

Slowly pour in the egg

Create a “thin thread” form for the eggs by slowly draining the eggs into the soup using a fork or chopsticks, while stirring constantly with the other hand. You should keep the fork or chopsticks 20-25 cm from the pan surface.
To help the eggs look like thread instead of crumbs, stir the eggs clockwise at a slow, continuous, and controlled speed. Be careful not to touch the egg strands too much to avoid making the eggs sticky, tough, and less appealing.

Garnish the dish with green onions or fried noodles when the egg strands form (meaning the dish is fully cooked). Use hot.

Advice

Even if you are whisking quickly, you should beat the eggs in one direction to prevent bubbles from forming in the dish.
If you want a thicker, restaurant-style egg soup, you can try: mix 2-3 tablespoons of cornstarch with ½ cup of water. Pour the mixture into the soup pot before turning off the heat.
To make the soup sweeter, you can add the same amount of sugar as white pepper to the soup.
Try adding peas for a richer and more colorful soup. Just add 1/2 cup of peas to the soup after adding salt and white pepper. Cook the soup for a little more than 2 minutes, then continue with the next steps. You can also add carrots in this step, but they should be cooked briefly before adding to the soup.

Things you need

Deep pot or pan
Egg stirring fork
Small bowl of eggs

Ingredient

Steps

Advice

Things you need

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