Egg Drop Soup

Egg drop soup is a classic Chinese dish that is easy to make and packed with nutrients. It is a light and refreshing soup that is perfect for a quick and healthy meal. Here is a detailed recipe for egg drop soup, along with some tips for making the perfect soup:

Ingredients:

 2 large eggs

 4 cups chicken or vegetable broth

 1/2 teaspoon salt

 A pinch of white pepper

 1 tablespoon chopped scallions (optional)

Instructions:

1. Crack the eggs into a bowl and whisk them together until they are well combined.

2. In a medium saucepan, bring the broth to a boil over medium heat.

3. Once the broth is boiling, reduce the heat to low.

4. In a small bowl, whisk together the salt and white pepper.

5. Slowly drizzle the beaten eggs into the simmering broth, while stirring constantly with a fork or chopsticks.

6. Continue to stir the soup until the eggs are cooked through and have formed thin ribbons.

7. Stir in the chopped scallions, if using.

8. Serve immediately and enjoy!

Tips:

 For a richer flavor, use chicken broth instead of vegetable broth.

 If you want the egg ribbons to be even thinner, you can add a teaspoon of cornstarch to the beaten eggs.

 You can also add other vegetables to the soup, such as shredded carrots or mushrooms.

 To make the soup even more flavorful, you can add a teaspoon of soy sauce or a splash of sesame oil.

Additional Notes:

 The key to making perfect egg drop soup is to cook the eggs slowly over low heat. This will prevent the eggs from becoming tough or rubbery.

 It is also important to stir the soup constantly while the eggs are cooking. This will help to distribute the eggs evenly and prevent them from clumping together.

 Egg drop soup is best served immediately. If you do have any leftovers, store them in the refrigerator and reheat them gently on the stovetop.

I hope you enjoy this recipe!