This is a soup my mom used to whip up for us when we were feeling sick, needed a snack, or just wanted something yummy to warm the tummy. Egg soup is my go-to when I’m starving, need something nutritious and filling, and am too tired to actually cook something.
There are so many variations of this soup (a.k.a Egg Flower Soup, because that is the literal translation from Chinese, or Egg Drop Soup, because you are dropping the egg into the water). This is the basic, unadulterated recipe. The most important key to success is the technique - once you add the egg into the boiling or simmering water, you must be fast. Swirl quickly and remove from heat asap. Otherwise, instead of pretty, light ribbons and wisps of egg, you will have scrambled egg clumps. It's still good to drink, it just won't be as pretty, or tender.
If you’re feeling creative, go forth and add whatever you like! Cooking is a science, but the ultimate result should be the sensation of pleasure. Experiment, and enjoy.
Serves 1. Increase egg to water ratio depending on the number of people you are serving.
1 c. water
Soy sauce (to taste)
Scallions, chopped (optional)
Salt or pepper (optional)
1. Bring water to boil in a pot.
2. In a bowl, lightly beat one egg until the egg white and yolk are combined.
3. Once the water is boiling, use chopsticks, a fork, spoon, or whatever you have to stir the water quickly in a circular motion, like you're creating a whirlpool. If you're adding scallions, you can add them now. Steadily pour the egg into the center of the whirlpool while constantly swirling. Once all the egg is added, immediately pour the soup into a bowl to remove from heat.
Add soy sauce, salt, or pepper to your taste!