- Egg drop soup
Egg drop soup is best known as a Chinese
soupof beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different European countriesand Japan.
American Chinese cuisine
United States, egg drop soup is often one of the main soups offered in American Chinese cuisine.
Chinese cuisine, egg drop soups have a thinner consistency than their Western counterpart. Depending on the region, they may be garnished with ingredients ranging from tofu, scallions, or even bean sprouts.
In Japan, eggs are often dropped unscrambled as the topping for "tsukimi"
udonor soba. The moon-like appearance of the whole yolk is responsible for the name, which means "moon viewing".
Similarly in France "
le Tourin", a garlic soup, is made with egg whites which are drizzled into the soup in much the same way as egg drop soup is made.
In Austria, egg drop soup is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings. Spices can be added to the egg-flour mixture according to taste.
In Italy, "
stracciatella", a version made of egg and parmesan cheese, is a popular variant of egg drop soup.
* [http://chinesefood.about.com/library/weekly/aa090701a.htm How to Make Egg Drop Soup]
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